
Class 

Book ' J Y ' / 

Copyright }1^_J 



COPYRIGHT DEPOSriV 



;..44*_^2u^2«^-^^^tT-t-^^^=^f- 



VO'^i^ 



-SAN RAFAEL - 
- COOK s BOOK - 



6, 6 7 

77? 




FIRST PRESBYTERIAN CHURCH 



Compiled by the Ladies 

OF- 

San Rafaeif Caiifornia 



Copyright, 1907, by Mrs. W. F. Jones. 



ADVERTISEMENTS 



Two Copiw Reteivec 

jAN 18 ia08 






^^ --®<aji 



p.(^ Telephone Pec ® • "^ 

>ao Rafael Elee. Constn. Cl 

H R. EKLUND, Mgr 

710 FOURTH STREET 



{r\[P 




\ 



f\ 



^1: 



San Jiafael. Cat. 



.ELECTRIC supplies: 

.Electric House Wiring' 

Electric Motors 

Electric Bells 

; '^ v' 

PRIVATE TELEPHONES: 
CAL INC. LAMPS . 
All Vork Ou«r«ntef<l S 



ERNEST KLOEPKA 



Dealer in 



Choice Family Groceries 

Telephone Red 825 
Cor. First and E Sreets SAN RAFAEL, CAL 

Telephone Black 1571 

R P. GRADY & CO. 

Dealerg in 

WOOD, COAL, HAY AND GRAIN 

PROMPT DELIVERY 

Cot, Second and A Streets -X San Rafael, Cal* 



ADVERTISEMENTS 5 

COOK BOOK 

RECIPES 

COAL STOVE 

HOT WORK 

DIRT, ASHES 

y^HAT'S THE USE? 

COOK BOOK 

RECIPES 

Gas Stove 

COOL, CLEAN, FINE 



COOKING A PLEASUSE 



^^^ San Rafael Gas & Electric Light Co. 



826 Fourth Street, San Rafael. 



K E I^ LY B R O S. 




Sanltar>2 
HMumbers 



DEALERS IN 



Plumbin g' Su p plies, Garden Hose, . 
Hardware, Tinware, Agateware, 
Stoves, Ranges, Electrical Supplies - 
Household Furnishing Goods, Paints 
Oils, Etc., Etc. 



609 FOURTH ST. 

San Rafael, Cal. 

Telephone Red 104 



ADVERTISfclMENTS 



Mount Tamalpais Military Academy 

SAN RAFAEL, CALIFORNIA. 

An Ideal School in an Ideal Climate 
Health of Mind and Health fo Body 



r%j 




CLASSICAL, LITERARY, 

SCIENTIFIC, COMMERCIAL, 

CAVALRY, INFANTRY, 

ARTILLERY. 



REV. ARTHUR CROSBY, A. M., D. D. 

Headmaster. 



Preface. 



"Wc may live without poetry, moisic, and art; 

We may live without corscience, and live without heart; 

We may live without friends;^ we may live without books; 

But civilized man cannct live without cooks. 

He may live without books, — what is knowledge but grieving? 

He may live without hope, — ^what is hope but deceiving? 

Ho may live without love, — 'what is passion but pining? 

But where is the man that can live without dining? 



ADVERTISEMENTS 



Cottage Hospital 



302 Fifth Avenue, Correr Petrkma Aver.ue, 
:X :X SAN RAFAEL, CAL. A: :x 



MEDICAL, SURGICAL and CONFINEMENT cases 
taken. Massage and Baths. 



Trained Nurses and Doctors in Attendance 

ALL MODERN IMPROVEMENTS 

Charges Reasonable Headquarters of the 

Emergency Hospital 

iiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 



Any reputable physician can treat his patients in 
this hospital. Direct all communications to — 
"San Rafael Cottage Hospital," or to Drs. Wick- 
man, Jones or Howitt, Proprietors. 

No contagious diseases admitted. Telephone Black 1651 



■Rread. 



RULES FOR MAKING BREAD. 

Twice as much flour as wetting is a good rule to follow, to avoid 
"having the bread too stiff. By this rule, beat with a spoon for 20 min- 
utes, and let stard over night. In the morning add as little flour as 
possible to mold into loaves. 

For 5 large loaves, take 3 pts. of liquid, (i/^ fresh milk and i/^ po- 
tato water}: a little mashed potato; in warm weather %' cake of yeast, 
and 3 qts. of flour, 1 tablespocn sugar, same cf butter or lard, and salt. 

In cold weather more yeast is required. 

Bread is better when raised slowly. 

Bread should never fall, but be mixed before reaching this stage. 

Before putting into the oven, cut across the top 3 timies; for a 
rich brown crust nothing equals melted butter, for brushing. The oven 
must be hot wher, the bread is put in, and after it is well browned a 
more moderate oven will do. Bake bread from i/^ to 1 hour, according 
to size of loaf, and always in separate pans. 

POTATO YEAST— Mrs. Geo. M. Dodge. 

Peel and grate 3 medium sized raw potatoes; pour 1 qt. of boiling 
water over them, stirring well all the time. Let it stand on the back 
of the stove, and add 1 tablespoon sugar, and a little salt. When luke- 
warm, add Vz cup of baker's yeast or 1 cake of compressed yeast dis- 
solved in l^ cup water. Let it stand in a warm place in open stone jar 
until it ferments. Then cover and set away in a cool place, and it is 
ready for use. This yeast will keep 2 or 3 weeks in cool weather. 

WHOLE WHEAT BREAD.— Mrs. W. F. Jones. 

1 pt. of milk, 1 pt. of water, both warm, 1 cup of syrup, 1 teaspoon 
of salt, 1 teacup of white flour, 1 cake of yeast in winter andi % in 
summer, and about 2 qts. of whole wheat flour. It should be a stiff 
batter; cover and let stand over night. In the morning, stir well and 
turn into 3 good sized bread pans without kneading. Bake when light 
from) % of an hour to an hour in a moderate oven. 

MIXED RYE AND WHOLE WHEAT BREAD.— Mrs. W. F. Jones. 

Use same ingredients as above excepting flour, instead use 1 pt, white 
f.our, 1 pt. rye and a little more than a qt. of whole wheat. This makes 
a very agreeable combination. Sometimes we add 1 cup of raisins to 
one loaf for a variety, also walnuts and raisins. 



10 BREAD 

RYE BREAD.— Mrs. McMahon. 

Make a sponge of 1 qt. warm water and i/^ cake of yeast; thicken 
with rye flour; set in warm place to rise. When light, add 2 cups of 
wheat flour, and then rye flour to make thick enough to mold; let rise^ 
and bake about 1 hour in a moderate oven. 

GRIAHAM BREAD.— Mrs. J. C. Dickson. 

Stir into a qt. of flour enough milk and water, equal parts, to maka 
a thin batter using a half cup of home miade or small cake compressed 
yeast. Beat all together thoroughly, let rise over night. In the morn- 
ing add 1/^ cup molasses and sift in enough graham flour to make a 
firml dough not too dry. Beat well and pour in pans, let rise until 
light and bake. 

BROWN BREAD— Mrs. R. H. Renebome. 

One and a half cups white flour, % cup com meal, 2 cups graham 
flour, y2 cup molasses, ly^ cup brown sugar, 1 pt. sour milk, 2 teaspoons 
baking soda, 1 teaspoon salt, ^ teaspoon baking powder; bake in mod- 
erate oven about % of an hour. 

RAISIN BREAD— Mrs. R. S. Barclay. 

Dough to make good-sized loaf bread. When raised, mix with it 2 
tablespoons sugar, good-sized piece of butter or lard; 2 pounds of rai- 
sins. Mix thoroughly. Put in pans and raise again till quite light. 

WHITE ROLLS— Mrs. E. O. Allen. 

Scald 1 qt. sweet milk with % cup butter. When lukewarm add 2 
tablespoons white sugar, 1 large teaspoon salt, 1 yeast cake dissolved 
in 1 small cup warm water, 3 pts. flour. Mix well and let rise for fiv© 
hours in a warm room. Then add what flour is necessary to stiffen^ 
knead for ten minutes, cut out with small round cutter, moisten and 
lap under the edges of each. Place in buttered baking pans, far apart^ 
let rise two and a half hours. Bake in a hot oven, browning well. De- 
licious. 

CINNAMON BUNS.— Mrs. A. A. Curtis. 

Make a sponge of 1 pt. of sweet milk, 1 heaping cup of lard, ^ pt. 
of yeast, y2 cup of sugar, 1 qt. of flour; set at night. In the morning 
add 2 eggs beaten light, and salt; make up stiff as for bread. When 
light divide into two parts, roll out about an inch thick, and narrow; 
spread with the mixture, and roll as for jelly cake; cut in slices; lay 
in pan to rise again; bake 20 minutes. 

Mixture. — 1/4 lb. of butter, browned to a rich brown; when cool add 
enough sugar to absorb the butter, and about 2 tablespoons of water; 
add enough sugar to absorb both water and butter; flavor with cin- 
Bamon. 



BREAD 11 

RUSKS. — Mrs. W. F. Jones. 

1 pt. of new milk, 1 cup of sujar, % cup of butter, 2 eggs, a little 
more than 1 qt. of floiir. Cream the butter and sugar, beat the eggs 
well and add to them the tepid milk. Mix 'and add the sifted flour, 
"beating well. Then dissolve 1 cake of yeast in a little tepid water or 
1 cup of potato yeast, and stir into the sponge. Put in a warm; place 
until mornirg. Then add enough flour to knead on the board and let 
rise again. When light make into round biscuit and drop in the center 
of a muffin ring, and when light bake a delicate brown. Before put- 
ting into the oven brush with melted butter. 

PARKER HOUSE ROLLS.— Mrs. W. J. Dickson. 

Boil 1 pt. of milk with butter about the size of am egg. When 
cool add 1 teaspoon salt, ^ cup yeast, and flour enough to make a thick 
laatter; stir well. When light, knead fifteen minutes; roll out, cut 
with a large cutter, spread with butter, fold over, put in the pans, 
and when light, bake in a quick oven. A little sugar miay be added if 
preferred. 

BOSTON BROWN BREAD.— Mrs. W. F. Jones. 
1 coffee cup corn meal, 1 coffee cup graham, 1 coffee cup white 
flour, 1/^ coffee cup molasses, 2 coffee cups sour milk, 1 teaspoon salt, 
1 heaping teaspoon soda and 1 of baking powder sifted with the white 
flour. Steam 3 hours in a funnel steamer. 

BOSTON BROWN BREAD.— Mrs. E. A. Hartman. 

Made in a mSnute, and sure to be good; never fails! 1 cup of mo- 
lasses, 2 cups of cold water, 2 teaspoons of soda, and mix. Stir this 
mixture into 2 cups of white flour and 2 cups of graham flour. Boil in 
pudding pail 3 hours. 

RAISED MUFFINS.— Mrs. Geo. M. Dodge. 

1 cup sweet milk scalded acd a small piece of hutter melted in it. 
Add to this enough flour for a stiff batter, a little salt, 1 tablespoon of 
sugar and V2 cup of yeast. Beat well and let it rise over night. In the 
morning beat in one egg and let it rise again in gem pans for about 
20 minutes. Bake 15 minutes. 

WHOLE WHEAT MUFFINS.- Mrs. McMahon. 
Make batter of 1 pt. sweet milk, l teaspoon sugar, 1 of salt, 1 
tablespoon butter, Vz cup of yeast; add flour enough to make a thin 
batter; let rise. When light, add 2 well-beaten eggs and Vz teaspoon 
Boda; let stand Vz hour to rise. Bake in quick oven, 

MUFFINS.— Mrs. W. F. Jones. 

V2 cup of sweet milk 2 eggs, 1 tablespoon sugar, melted butter the 
size of an English walnut, salt, 1 teaspoon baking powder sifted with 
1'>^ cups of flour. Bake quickly until a light brown. 



12 BREAD 

SCONES^ — Agnes B. James, Ca. 

1 qt. flour, 1^ cup melted butter, 2 cups sour milk, 1 teaspoon cream 
of Tartar and the same of Soda, a pinch of salt, sift the creami of tar- 
tar in flour and dissolve the soda in a little boiling water. Roll out 
about y2 an inch thick and cut lany shape desired. Bake on griddle. 

WAFFLES.— Mrs. A. A. Smith. 

2 pggs beaten separately, % cup of melted butter, 4 cups of flour, 
2 teaspoons of baking powder, milk suflScient to make a thin batter. 3 
tablespoons to a medium sized wafflie iron. Be sure and have the 
iron well greased on both sides and very hot. Excellent. 

RICE GRIDDLE CAKES.— Mrs. W. F. Jones. 

Beat 2 eggs light, stir in 1 cup of boiled rice, 1 tablespoon sugar, 
y2 teaspoon of salt, and 2 cups sour milk. Lastly sift in 1 cup of flour, 
1 teaspoon soda and 1 teaspoon yeast powder. If a trifle too stiff, add 
a little milk; or if too thin, add a little more flour. Use the same pro- 
portions for other hot cakes, substituting i/^ cup flour in place of rice. 

GRIDDLE CAKES.— Mrs. Daniel Bradford. 

1 pt. of sour milk, 1 pt. of flour, mix and let stand over night. In 
the morning add I/2 teaspoon of soda and 2 eggs well beaten. Cook on 
hot griddle. 

MRS. BARCLAY'S PANCAKES. 

Use 1 egg for each person, Beat eggs thoroughly. To 5 eggs use 1 
tablespoon sugar and a small teaspoon salt. Beat eggs into 1 cup 
flour, and thin with milk till right consistency — quite thin. When 
ready to cook, add not quite a teaspoon of baking powder. Very 
quick flre. Turn cakes just when bubbles begin to form. 

CREAM BISCUIT — Mrs. Daniel Bradford. 

2 cups of flour, 1^ cup of sweet cream, 2 teaspoons of baking pow- 
der sifted with the flour; salt, a little milk to make soft dough to 
roll out. 

DROP BISCUIT.— Mrs. W. F. Jones. 

1 qt. of flour sifted with 3 heaping teaspoons baking powder, and 1 
teaspoon of salt. Rub in a piece of butter the size of an egg, and ttien 
stir in 1 pint of sweet milk. Drop from a spoon on buttered tins, and 
bake in a quick oven. 

BiAKING POWDER BISCUIT.— Mrs. W. F. Jones. 

Sift 3 heaping teaspoons baking powder and a little salt with. 1 qt. 
of flour, and rub in 14 cup of butter. Then wet with milk sufficient to 
roll. Cut in small biscuit, brush with melted butter, and bake in a 
quick oven. 



BREAD 13 

LIGHT BUNS^Mrs. Robt. H. Menzies. 

1 lb. flour, 2 oz. butter, 2 oz. sugar, 14 lb. currants or raisins, Yz pint 
milk, 1 egg, 1 teaspoon baking powder. Rub the flour and baking pow- 
der together through a hair sieve; work the butter into the flour; add 
sugar and currants. Mix all these ingredients well together; make 
a hole in the middle of the flour and pour in the milk mixed with the 
egg which should be well beaten; mix quickly and set the dough with 
a fork on baking tins and bake the buns from fifteen to twenty min- 
utes. 

SOUTHERN BEATEN BISCUIT— Mrs. R. B. Sanchez. 

1 pt. flour, 1 tablespoon lard, 1 teaspon salt, mix lard and salt thor- 
oughly with flour add water enough to make very stiff dough — beat 
with hammer or knead till dough is smb-oth and snaps — about twenty 
minutes — roll about % inch thick, cut and prick with fork, bake in 
quick oven. 

BRAN BISCUITS— Mrs. A. F. Fechteler, Wash., D. C. 

2 cups bran, 1 cup flour, 1 small teaspoon soda sifted with flour, 
pinch of salt, tablespoon New Orleans molasses, milk enough to make 
a batter, add an egg if desired. Bake in a gem pan. 

SALLY LUNN.— Mrs. Daniel Bradford. 

1 qt. of flour and 2 teaspoons of baking powder well mixed, 3 large 
spoons of sugar put in the flour, salt, i/^ cup of cream, or butter size of 
an egg, 2 cups of milk, 2 eggs not beaten. All stirred together. This 
makes 2 cards. 

POPOVERS. — Mrs. J. E. Alexander. 

Beat 2 eggs just enough to mix, add 1 cup milk and 2 level cups 
flour; beat 5 minutes; add 1 teaspoon salt and another cup of milk; 
beat 10 minutes miore and bake in quick oven. 

FAVORITES.— Mrs. E. B. Mahon. 

IVz cups of milk, 1 cup of flour, 1 teaspoon of buttei, 2 eggs 
beaten separately; melt the butter and put in to the miilk and beaten 
yolks, a pinch of salt, whites well beaten put in last. Bake Yz hour in 
gem pans. 

CORN BREAD, OR JOHNNY CAKE. — Mrs. W. F. Jones. 

1 egg, 1 cup corn meal, i/^ cup flour, Yz cup sugar, 1 teaspoon of 
baking powder, and 1 level teaspoon of soda sifted with the flour. A 
pinch of salt, i/^ cup of sour cream, and y2 cup sour milk. If you have 
no sour cream use 1 cup of sour miilk and a heaping tablespoon melted 
butter. This can be made with sweet milk and 2 teaspoonj of baking 
powder, but it is not so nice. Less sugar if so preferred. 



14 BREAD 

CORN BREAD— Mrs. Porcella. 

3 eggs, 3 tablespoors butter, 2 cups buttermilk, a little salt, 1 tea- 
spoon sugar, corn meal enough to make a thin batter. 

KENTUCKY SPOON BREAD— Mrs. Chas. Christenseh. 

1 cup corn meal, 2 cups cold boiled rice, 1 tablespoon butter, a little 
salt. Wet the corn meal with hot water and stir until the consistency 
of mush, add the rice etc., and let stand over night or during the day 
as the case may ibe. Add two eggs and enough sweet milk to make a 
thin batter. Add one teaspoon of baking powder and bake thirty min- 
utes in a medium oven. Put little bits of butter over the top when 
almost done. Serve with a spoon. 

SOUTHERN CORN BREAD— Mrs. R. B. Sanchez. 

2 cups cooked rice or small hominy, 1 qt. milk, % cup white corn 
meal, ll^ teaspoon salt, 1 slice butter 1 in. thick, 3 eggs. Scald rice 
or hominy in % of the milk, and pour over dry corn meal, butter and 
salt. Add eggs well beaten and remainder of milk and if necessary 
add more milk, as the batter must be very thin. Bake immediately in 
quick oven. 

COSMOS CLUB EGG BREAD— Mrs. Wm. B. Bradford. 

1 cup white corn meal, 1 tablespon of butter, 1 teaspoon salt. Stir 
meal, in boiling water until thickness of mush. Let stand over night, 
then add 4 eggs, 2 tablespoons of flour, 1 cup milk. When ready to bake 
add 2 tablespoons baking powder, bake brown in small egg pans. 

GRAHAM GEMS— Miss H. Pregge. 
1 cup of sweet milk, 1 egg, tablespoon sugar, a little salt, 3 tear 
spoons of baking powder, and graham flour suflacient for a thin batter. 

DATE GEMS— Mrs. W. F. Jones. 

2 eggs, 1 cup milk, i^ cup finely chopped dates, li^ cups whole wheat 
flour, 1 tablespoon (butter melted), 1 teaspoon baking powder. If sour 
milk is used 1 level teaspoon of soda should be sifted with the flour 
and a small teaspoon baking powder. 

HUCKLEBERRY GEMS— Mrs. H. A. Moore. 
Vs cup of sugar, 1 tablespoon of butter, 1 egg well beaten, scant Vz 
cup of milk, 1 roundirg cup of flour before sifting, 1 heaping teaspoon 
baking powder. Pinch of salt, 1 cup of fresh huckleberries or black- 
berries which you have sprinkled with flour and which must be stirred 
in lightly. Bake % hour in gem tins. 

BROWNIES— Mrs. H. A. Moore. 
1 cup sour milk, 1 cup sour cream, 2 eggs, well beaten, little salt, 1 
tablespoon sugar, 1 teaspoon soda, 3 cups graham flour. Drop in gem 
tins, bake from 20 to 30 minutes in hot oven. 



BREAD 15 

GRAHAM GRITS — Mrs. Frances C. White, Everett, Wash. 

4 cups graham flour, 1 small cup sugar, i^ cup shortening, half butter 
half lard; salt, 1 teaspoon cf soda. Sour milk or buttermilk enough 
to make a stiff dough, like pie crust. Bake 20 minutes. Put in warm- 
ing clos€t to get crisp and dry. 

WHEAT MEAL CRACKERS— Mrs. Charles H. Fish. 

Mix thoroughly 2 qts. wheat meal (ground from blue stem wheat) 
with 1 heapirg teaspoon salt and 2 heaping teaspoons cream of tartar. 
Then rub into the meal thoroughly, 3 heaping tablespoons of shorten- 
ing (V2 lard and i/^ beef drippings) add i/^ pt. of cold corn meal gruel, 
and 1 pt. of cold water in which has been dissolved 1 heaping teaspoon 
of soda, 2 tablespoons sugar. Mix lightly and roll quickly on molding 
board as thin as it can be handled, dusting the board with entire wheat 
flour. Cut 'diamond shape or any odd shape to distinguish them from 
other crackers, and bake. Re-heat when served. (Blue stem wheat 
meal from J. Everding & Co., 48 Clay St., San Francisco.) 

CREAM TOAST.— Mrs. E. B. Mahon. 

Put 2 pieces of buttered toast in a hot dish, boil % cup of milk, 
add % teaspoon of butter, season with a pinch of salt, and add sugar 
if liked. Mix the yolk of an egg with i/4 cup of cream ; adid slowly the 
boiling miilk to the cream and yolk, stirring constantly. Pour over the 
toast. 



In using sour milk and soda allow 1 level teaspoon of soda free 
from lumps, to 1 cup sour milk. 



ADVERTISEMENTS 19 

GEO. MURRAY, Pres. D. J- HALEY, Secty. 

'PHONE BLACK 1031 

ESTABLISHED 1869 

The W. I DiiDEesoH Psovisioii Co., m. 

Incorporated 1904 

Stall Fed Meats 

Fine Groceries and Market Produce 
401 B Street San RafaeL 

'Phone Black 1032 

CALIFORNIA FURNITURE CO, 

GEO. H. WILLIAMS, Proprietor 
Estimates given on House Painting, Whiting and Paper Hanging 

Furniture, Carpets, Etc. 

707 Third Street — Around the corner from the Postofflce San llafael 
Suits to Order Gents' Furnishing Goods 

Louis Becker-=^^ 
Merchant Tailor 

Dry Goods, {Motions and Ladies' Sundries 

Ladies' Tailor-made suits a Speciahy. 729 Fourth St. 

Fine Stock of Suitings always on Hand San Rafael, Cal. 



-20 ADVERTISEMENTS 



. K. Wood Lumber & Mill Co. 



Manufacturers and Dealers in 



Redwood and Pine 
Lumber 

SHINGLES AND LATH 

SASH, DOORS AND MILL WORK 

SAND, BRICK, LIME, CEMENT 



Hardware of All Kinds 
Paints and Oils 

Get our Prices on 

Drain Boards, Flour Bins, China Closets, Etc. 



MILLS AND YARDS: 

:SAN RAFAEL AND SAN ANSELMO 

Store: Fourth Street and Petaluma Avenue. 

C San Anselmo, Main 281 

'PHONES: \ San Rafael Store " 78 

i " " Wharf " 14 



^o(ips. 



RULES FOR STOCK. 

Put meat to cook in cold water; simmer slowly not less than 5 hours» 
^skimming occasionally. 

A piece of liver is an addition; or cooked meat or cooked bones will 
give the rich brown color without the use of burnt sugar. 

CARAMEL FOR COLORING SOUP. 

Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 
cup of cold water, stirring briskly, and boil till it thickens. Keep in 
large mouthed bottle. Roast onions are also used. 

TO CLEAR SOUP. 

When hot add the well-beaten white of an egg, and as the soup boils 
up, after stirring in the egg, skim well. 

All milk soups are improved by the addition of cream, and a few 
drops of Worcestershire, Tabasco, celery salt or extract, and onion 
extract. , 

BOUILLON— Mrs. L. A. Lancet. 

Take from 4 to 5 pounds of beef, cover with cold water, add salt. 
When boiled, skim and add i/^ teaspoon of black pepper, 2 carrots, 2 
turnips, 2 leeks, celery and parsley; boil from 4 to 5 hours, strain, and 
set aside. When to be used, roast one good sized onion dry, in the 
oven; stick whole cloves in it; put in the stock and boil 10 minutes. 
Tf liked, add half a glass of sherry. 

SOUPSTOCK— Mrs. Orey J. Short. 

A beef shank bone, containing marrow, a piece of mutton neck and a 
joint of veal. Cut in small pieces and soak for several hours in enough 
water to cover. Add a stick of cinnamon, a couple of cloves, a cup of 
barley, a bay leaf, a little brown sugar, a pinch of oatmeal, mixed 
herbs and chopped vegetables. Place over a slow fire and simmer all 
day. Strain, season and put in a crock. Keep In cool place and it will 
keep several days. - 

MARROWBALLS FOR SOUP— Mrs. W. F. Jones. 

Chop fine V2 cup of marrow good and fresh, and rub with it 1 cup of 
flour and a saltspoon of salt. Wet with sufficient cold water to make 
like pastry, and roll into tiny balls like small marbles. Drop into boil- 
ing soup, boil 15 to 20 minutes, and serve. 



'22 SOUPS 

RAVI OLA— Mrs. W. J. Wickman. 

Make a paste of 2 cups flour, 2 eggs, i^ teaspoon salt, and water 
enough to make a stiff dough. Knead well and roll out into a sheet as 
thick as thin cardboard; cut it in half. Place one teaspoon of farce 
in regTilar rows on the paste 2 in. apart, moisten the upper part of 
paste and place carefully on top of the lower piece, pressing the two 
together with the fingers or with a raviola rolling pin, forming small 
cushions between. Cut through the rows down and across, with a pas- 
try knife in such a way as to leave pieces about 2 in, square. Place 
the raviola on a board covered with a clean piece of muslin near the 
stove and dry thoroughly — when needed poach them a few at a time in 
clear bouillon for ten minutes. When all are done place in a tureen 
and pour soup over raviola. Add a few teaspoons of grated parmesan 
■ cheese and serve. 

FARCE FOR RAVIOLA (FILLING) 

Take one cup cold chicken, veal or fish, chopped very fine and rub 
to a paste with one , calf or sheep brains parboiled — add one cup bread 
-crumbs which have been soaked in milk and squeezed dry, one tea- 
spoon onion juice, % teaspoon salt, a grating of nutmeg, dash of Cay- 
enne and thyme and rub well together. Have ready 1 cup spinach 
(which has been boiled, drained and chopped). Stir the spinach into 
the paste, add yolk of 2 eggs, anjj beat for ten minutes. 

WHITE SOUP— Mrs. Grandjean. 

Ingredients — 'Five lbs. veal (shin), five pts. cold water, 1 tablespoon 
salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- 
spoon butter, 2 tablespoons flour, 1 egg. "Wipe meat, put all ingredi- 
ents except cream', butter, flour, and egg, into soup kettle, hring tO' a 
boil quickly, then cook slowly several hours, skimming when needed; 
strain, add lemon peel, salt and pepper (white), cook butter and flour 
together add to soup stock, beat creani, add to stock, beat egg put into 
tureen, strain in the soup carefully and serve with browned crackers. 

OXTAIL SOUP— Miss H. Pregge. 

Separate the joints of 2 oxtails; put them into a frying pan with 
a little butter and fry them nice and brown; add 1 onion and 1 carrot 
and fry brown also. Then put all into a soup kettle with about 3 qts. 
of water, let simmer slowly, add a few cloves and a blade of mace, 
also a little barley, and cook well. If desired add -a little sherry wine 
just before sending to the table. 

OXTAIL SOUP— Mrs. H. Decourtleux. 

1 qt. soup stock, 2 oxtails, 1 pt. boiling water, 1 tablespoon of beef 
•extract, V2 cup each of diced carrot, onion, celery, turnip and potato, 
:i teaspoon salt, i^ cup Madeira wine, 1 tablespoon lemon juice, 14 of a 



SOUPS 23r- 

green pepper, G stcned olives, 2 tablespoons butter, 14, cup flour. Cut 
the oxtails into irch pieces, wash, drain, and sprinkle with salt and 
pepper; dredge with the flour and fry in butter ten minutes. Then- 
add the oxtails to the stock and simmer one and a half hours, add the 
boiling water and the beef extract. Parboil all the vegetables to- 
gether twenty minutes and add them. Sim'mer*until vegetables are- 
tender, then add salt, wine and lemon juice. Cut the olives in smalt 
rings and place them in tureen, pour in soup and serve hot. 

GUMBO SOUP — Mrs. Thos. S. Bonneau. 

One spring chicken, 1 small slice of ham, 1 heaping tablespoon lar^, 
1 qt. okra, 1 or 2 large tomatoes, 1 spoon of flour, a little boiled rice- 
Cut up chicken in small pieces, also the ham. Put into a pot with a 
tablespoon of hct lard; when fried, add tomatoes and flour; cover the 
whole with water and let it simmer over a slow fire one hour, then add 
okra cut up fine, simmer another hour; place a little boiled rice in the 
center of a soup plate, add some gumbo. Many persons in New Or^ 
leans add Chili pepper. 

CREAM OF CHICKEN SOUP— Mrs. Chas. S. Fay. 

Put in a saucepan 2 tablespoons good butter, 1 sliced onion, celery^ 
leek ard carrot; allow to fry without browning; add 2 tablespoons 
flour, fry again, then add 1 gal. water, stirring well till it boils; put 
in fat fowl and boil 2i^ hours. Strain soup, season with salt and little 
white pepper and, if liked, a little nutmeg; add 1 pt. cream and small, 
piece of fresh butter. Serve with croutons, 

CREAM OF BARLEY SOUP— Mrs. E. W. Newhall. 

iy2 pints strorg chicken broth or stock, i^ cup barley, 1 cup creanr,. 
yolks of 4 eggs; flavor with celery, lemon or onion. Wash the barley 
thoroughly, and cook slowly until soft enough to rub through a sieve. 
Put it into the strained chicken broth, and cook half an hour. Then; 
add the yolks of 4 eggs, well beaten. Be sure and pour the broth on to 
the eggs, and not the eggs irto the broth. Lastly add one cup of 
cream. Do not boil after the cream is added. If too thick, add a lit- 
tle hot milk to the right consistency, and salt to taste. 

CREAM OF CELERY SOUP— Mrs. W. F. C. Hasson. 
This receipt is also good for cauliflower, potato, or asparagus. If 
you have roast beef bones left from the 'day before, break them up and 
put on to boil with soup greens and a head of celery. (If you have no 
bones, and do not wish to buy fresh soup meat, water alone will do, htrt 
it will not be as savory.) Add some young onions, 5 or 6, a tablespoon 
of butter, and some flour dissolved in water until smooth, and when 
the soup is boiling add the flour, salt, pepper, a little mace, and tbe 
top slice of a lime for a few minutes only, as it will make the sonp 
bitter if left longer. For potato soup, leave cut the mace and limc^. 



24 SOUPS 

but add a pinch of allspice instead. After the celery is quite soft^ 
strain it through a fine sieve, add a gill of cream thinned out in as- 
much milk, ard the yelk of 1 egg, all beaten and allowed to come ta 
a boil. Serve with fried bread cut in slices. For asparagus or cauli- 
flower, cut off the heads and boil only the stalks before straining, as 
they have to be all n>ashed through the strainer; then put in the heada, 
and flower, and let boil in the soup until tender, 

CREAM OF RICE SOUP— Mrs. W. F. Jones. 

Fry 1 cup of rice in 1 tablespoon of butter until the rice turns white, 
then add 2 qts. of boilirg milk, and cook slowly, stirring occasionally^ 
until done. Pass through a fine wire sieve by mashing with a spoon. 
Season with salt and grated nutmeg; or instead of the nutmeg, cut up^ 
a small onion, and fry with the rice. Add 1 cup of cream just in time- 
to warm' but not to boil, before serving. Serve with croutons. Part 
stock or chicken broth may be used instead of all milk. If too thick,, 
thin with milk to the right consistency. 

MOCK TURTLE SOUP^Mrs. Herbert Kellogg. 

Have a good stock. Boil 1 qt. of dark beans in water until tender, 
and mash through colander. Add a pinch of cloves, allspice and black 
peppers bruised and tied in a cloth; add the stock. Chop 3 hard boiled 
eggs and place in the tureen; pour the soup over, and add y2 glass of 
sherry at the last. Salt to taste. 

BLACK BEAN SOUP— Mrst W. F. Jones. 

2 cups of black beans boiled until tender. Mash through a colander, 
and add to 1 qt. of rich stock; when hot, strain through a sieve; sea- 
son with allspice, cloves, pepper and salt. Just before serving, add a 
cup of cream. This is far more delicate than where pork is used. Fry 
squares of bread in butter until they are a rich brown, and add last. 

WHITE BEAN SOUP— Mrs. W. F. Jones. 

Put 1 cup of white pea beans to cook, and when tender mash through 
a colander and add milk until of the right consistency. Season with 
salt and pepper, and thyme fresh from the garden is preferable to the 
powdered. Tablespoon of butter and 1 cup of cream. Serve with 
croutons. 

ONION SOUP (JOE TILDEN'S)— Mrs. W. F. C. Hasson. 

4 large onions cut up, 6 ozs. butter, salt, cayenne, stock and milk, 
yolks of 4 eggs, i/4 loaf of French bread cut in very thin slices and 
dried, and 2 tablespoons grated Parmesan cheese. Slowly stew the 
onions in the butter for 1 hour, stirring frequently and being careful 
not to burn. Add salt, pepper, cayenne, and stock, and cook one hour; 
add Vs as much milk as stock. Have in the tureen the bread and 



SOUPS 25 

-cheese; beat up the eggs and tqIx with them a ladlefiil of the soup. 
Pour this on the bread, cover close for five minutes, let stand, add the 
Test of the soup, and serve at once. 

PUREE OF PEAS— Mrs. C. A. Thayer. 

Shell and wash peas (1 pt. after they are shelled) put them into' 3 
pts. boiling water with % small onion, cook ur covered after coming 
to a boil until peas are quite soft. Rub through sieve with back of 
wooden spoon. Put this back into saucepan, add 3 cups milk, salt and 
pepper to taste ard put on stove. Melt 1 tablespoon butter and add 1 ^ 
tablesroon flour (off stove) rub until smooth, and cook until it froths. 
"Stir this into bcilirg scup. Cock cne cr two minutes and serve. 

CREAM OF SPINACH SOUP— Mrs. E. Q. Smith. 

Wash cprefully 2 qts. of spinach; boil until tender in salt water, drain 
and dron ^'nto cdd v^pt'^r to heighten color. Put through a potato ricer. 
Have read-"^ 1 ot. of thin white sauce made with 2 scant tablespoons 
butter and 3 tablesnoons four and 1 qt. milk; add this sauce gradually 
"to the pulp, stirring and rubbing that it may be smoothly blended. Put 
on the fire and stir almost constantly, unless in double boiler, until it 
boils; season highly and strain. Return to fire and just before serv- 
ing add 1/^ cup of whipped cream. 

SALSIFY OR MOCK OYSTER SOUP— Nelly Wood. 

Ccok 1 bunch of oyster riant ir as little water as possible and when 
tender pass through puree strainer; add to the pulp 1 qt. of milk and 
1 pt. of stock, 1 teaspoon corn starch, salt and pepper to taste. A lit- 
tle cream added last is an improvement. Can be made of all milk, but 
some stock is preferable. 

TOMATO BISQUE— Mrs. Geo. Bunn. 

1 qt. cooked tomatoes, 2 qts. sweet milk, 1 level tablespoon corn- 
starch, salt, butter, paprika or white pepper, 1 teaspoon soda. Strain 
the tomatoes and put on to heat; when boiling put in soda, then add 
the hot milk, sugar, salt, pepper, and butter. Cook the cornstarch in 
milk before adding tomatoes, to prevent curdling. Some prefer a little 
sugar added. 1 cup of cream is an improvement. 

CREAM OF CORN SOUP— Mrs. W. F. Jones. 

Remove the corn from 1 can; cover with 3 cups of water; simmer 
for one hour; press through a sieve. Scald 3 cups of milk; add the 
corn and 1 tablespoon of butter well mixed with 1 tablespoon of flour. 
Cook until smooth, season with salt and pepper, add y^ cup of cream 
and stir until heated. Take from the fire, add 1 beaten egg, and serve 
at once. The egg or cream may be omitted, but the soup is far more 
delicious with the addition of both. The corn from twelve ears equals 
one can. 



■:26 SOUPS 

CLAM CHOWDER— Mrs. W. F. C. Hasson. 

In the kettle in which the chowder is to be made fry several slices 
•of salt pork. When nice and brown remove, and in the gravy put 4 
"large potatoes ard 4 onions which have been chopped; season with salt 
und pepper, add from 1 qt. to 3 pts. of water, and boil half an hour. 
Take 1 qt. of clams or 1 can, and after cutting off the black heads, 
chop and put them' with the broth into the kettle about 10 minutes be- 
fore taking up. When ready to serve, add pilot bread broken in small 
"pieces. 

FISiH CHOWDER— Mrs. Jas. W. Cochrane. 

Slice fine four good sized onions and fry a light brown in butter; 

cut any kind of raw fish in small dice, sufficient for two cups; four 

"large potatoes cut in dice, four crushed soda crackers; salt and pepper 

to taste. Cover with boiling water and cook until potatoes are done. 

Add one cup of cream and serve. 

BISQUE OF LOBSTER A LA TOINVILLE— Mrs. Chas. S. Fay. 

Put a saucepan with a good tablespoon of butter on the fire add some 
sliced onion, leek, celery and carrot, fry lightly, then cut up two live 
lobsters, wash well in boiling water and put also in the saucepan with 
a tablespoon of rice, fry again lightly and then add about 1 gal. clear 
~white strong broth, let boil for about i/^ hour, then strain and pound 
"lobster, rice and vegetables thoroughly in a mortar; put again in 
saucepan and let it boil for Vz hour; then strain it again through a sieve 
return it to a saucepan, season with salt, cayenne, add 1 pt. sweet 
cream, heat thoroughly, then put a garnishing of cut-up lobster and 
trouffles in the tureen, pour the soup over and serve. 

SALMON CHOWDER— "FINE"— Mrs. W. B. Bradford. 

1 lb. can salmon, 1 large onion chopped fine, i/^. lb. salt pork fried 
brown, 1 pt. cream or milk, 3 ships crackers, 3 large potatoes, salt and 
pepper to taste. Remove salmon from can, strain off the liquor, break 
fish in small pieces with a fork. Fry onions and pork together. Place 
alternating layers of potatoes, pork, oniors, fish and crackers in a large 
saucepan. Continue the layers until the ingredients have all been 
used. Cover all with boiling water — season well — and simmer 20 min- 
utes, then add cream and a lump of hutter; serve very hot. 

CRAB SOUP — Mrs. Thos. Wintringham. 

3 pts. rich milk, ll^ tablespoon butter, li^ tablespoon fiour. Have 

the milk hot in a double boiler. Melt the butter in saucepan; cook 

Hour with the butter and add very slowly the boiling milk. Return to 

the boiler then add the shredded meat of a large crab, season well, 

:B^d a few drops of Tabasco and Worcester sauce. 



SOUPS 2T 

LENTEN SOUP— Mrs. Thos. Wintringham. 

Sanre as crab soup, save substituting 1 pt. of picked out shrimps itt. 
place of the crab. 

BREAD FINGERS FOR SOUP— Nelly Wood 

Slice stale bread or the crust from sandwiches can be used, spread, 
with lumps of butter and place in oven until crisp and hrown, shakingi; 
the pan occasionally. Serve warm with soup. 



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fish and^hell fish' 



BOILED FISH — Mrs. L. A. Lancel. 

(To be served cold.) 

Put into the fish kettle enough water to cover the fish; add 1 large 
onion, small piece of garlic, 1 dozen cloves, 1 dozen allspice, 4 laurel 
leaves, 2 carrots, celery, i^ cup of vinegar; cover tight, and boil i/^ hr. 
Have the fish ready. Any fish of from 4 to 5 lbs. will take from 15 to 
20 minutes. When done, serve cold. 

Sauce for same. — Make a mayonnaise; add a small piece of garlic; 
let it stand about one hour. Chop cucumbers fine. "When ready to 
serve, add pepper, salt, juice of lemon, and lastly the chopped cucum- 
bers. If necessary, thin with cream. 

TARTAR SAUCE FOR BROILED FISH— Mrs. R. E. Neil. 

2 tablespoons of mayonnaise, 2 tablespoons chopped capers, i/^ onion 
srated. Mix 1 hour before using. 

DRESSING FOR BOILED FISH— Mrs. R. E. Neil. 

6 raw tomatoes or % can; strain through a colander; add 3 table- 
sx)oons chopped capers, 1 large pickled cucumber, and 1 pickled onion 
chopped very fine with the capers, 4 tablespoons tomato catsup, a dash 
of cayenne, 1 teaspoon of salt, and 1 cup of stock. Simmer 10 minutes, 
and pour over boiled fish. 

FISH A LA DELMONICO— Mrs. Fronmuller. 

3 cups of cooked white fish, 4 tablespoons butter, 4 tablespoons 
flour, 2 teaspoons salt, Yz teaspoon pepper, 1 pt. milk, 1 slice onion, 2 
sprays parsley, 2 yolks of eggs, bread crumbs. Scald milk with onion 
and parsley, blend butter and flour and gradually add the milk, then 
the seasoning and eggs. Bone, skin and shred the fish. Butter a dish, 
put in fish and sauce in alternate layers, finishing with sauce, sprinkle 
with buttered bread crumbs and bake in moderate oven about Vz hour. 
Nice for left over fish. 

FINNAN HADDIE— Mrs. Francis C. White, Everett, Wash. 
Pick up like codfish, scald until tender and drain dry. Make a cream 
sauce, put the fish in it and scald. Boil 1 egg hard, grate yolk and mix 
with 2 tablespoons grated cheese, season with salt and cayenne to 
taste. Add beaten egg last. Serve on toast. 



:32 FISH AND SHELL FISH 

CODFISH BALLS— Mrs. Fronmuller. 

1 cup salt codfish, 2 cups mashed potatoes, 1 egg, 2 teaspoons butter, 
"1 saltspoon pepper, salt if needed. Wash and shred fish and drain. 
"Mix fish and potato thoroughly, a^dd egg and seasoning and work to- 
gether with masher. Drop from spoon into deep fat and fry until 
"brown and drain on cheese cloth, before serving. Some prefer to 
scald the codfish before mixing. 

FISH SOUFFLE— Mrs. J. S. Macintosh. 

Any kind of fish may be used. After the fish has been boiled, chop 
a pint of the fish very fine, put a piece of butter the size of an egg, in 
a saucepan; melt it and stir in 3 scant tablespoons of flour, rubbing 

'it very smooth, add l^/^ cup milk or cream, yolks of 2 eggs, pepper 
and salt, cook till the mixture is quite thick, stirring all the time, then 
add the fish. Just before serving, and when cool add the whites of the 
eggs beaten to a stiff froth. Put in paper cases or shells, cook for a 

"few minutes, till the top is a light brown and the souffle has risen; 

'fill the cases only half full. This will serve eight persons. 

TIM BALE OF FISH— Mrs. J. K. Armsby. 

1% Tb. raw fish mashed through a colander, % pt. thick cream, small 
l)iece of butter, size of egg, 4 eggs yolks and whites beaten separately, 
'teaspoon of onion juice, pepper and salt to taste. Use whites of eggs 
"last. Cook in a pan of water in the oven for about half an hour. 

F^SH PUFF^Mrs. J. W.- Cachrane. 

A delicious way of using remnants of cold cooked fish. Chop fish 
and mix with it an equal part of mashed potato. Season with salt and 
pepper and two tablespoons of melted butter. Stir into it two well 
beaten eggs. Form into a roll and place on buttered tin . Brush over 
with a beaten egg. Roll in bread crumbs and bake one half hour in 
tot oven, 

SALMON LOAF— Mrs. G. G. Vanderllp. 

One small can of salmon, 2 eggs beaten lightly, 4 tablespoons butter 
"melted, one half cup fine bread crumbs, season with salt, pepper and 
minced parsley. First chop the fish, then rub in the butter until smooth. 
Beat the crumbs with the eggs and season before working together. 
Put in a buttered mould and steam for one hour. When cold arrange 
•on a platter with a border of parsley and hard boiled eggs. 

SALMON CUTLETS— Mrs. W. B. Bradford. 

1 can of salmon, 1 cup thick white sauce, 1 tablespoon lemon juice, 
1 egg. Pick over salmon remove all skin, bones and oil, mix with lem- 
on juice, then stir in white sauce. Turn out on plate to cool. Divide 
in twelve portions, shape like cutlets. Beat an egg, slightly roll cut- 
sets in it, then cover thoroughly with fine bread crumbs, and fry in 
'deep fat to a light brown. 



FISH AND SHELL FISH 32 

HOW TO PREPARE TERRAPIN—Mrs. A. W. Foster. 

Throw live terrapin into boiling water; after boiling fifteen minutes 
remove and take off black outside skin from the shell, the skin and 
nails from the claws; replace them in water a little salted, and cook 
until under shell cracks or feels soft to the touch. Remove the under 
shell carefully over a bowl, take out the sand-bag, remove head; gall- 
bag from the liver, and meat from upper shell. . 

TERRAPIN A LA BALTIMORE— Mrs. A. W. Foster. 

Place the meat, cloves, and eggs if any, of two terrapin in a sauce- 
pan; add a dash of cayenne, white pepper, a grating of nutmeg, small 
saltspoon of ground cloves, a wine glass of Madeira or sherry. Cook 
five minute^ and put away to cool for future use. Place in a saucepan 
a cup of good stock, add a glass of Madeira. Blend i/^ cup butter with 
2 tablespoons of flour; add this to the gravy, with a piece of lemon. 
Put in the terrapin, and heat. Have ready the yolks of 6 hard boiled 
eggs mashed fine; beat and mix gradually with the terrapin. The 
whites of the eggs can be chopped fine and added. 

Terrapin a la Maryland differs only in substituting cream for stock. 
The cream is warmed and added gradually to the eggs at the last min- 
ute, and not allowed to boil. Epicures prefer stock to cream. 

TERRAPIN STEW— Mrs. W. B. Bradford. 

Boil according to size 30 or 40 minutes, so that the upper shell will 
separate from the lower easily. Take gall-bag from liver, which is 
always found on the right lobe; avoid breaking, as it would give a bit- 
ter taste and spoil the dish. Strip the skin from the claws, cut off the 
nails and skin the head. Throw nothing away but the gall-bag. Cut 
all in small pieces and stew all slowly in sherry wine, with a good 
supply of butter and red pepper, for 1^^ hours, keeping closely covered 
all the time. Salt to taste. If they have no eegs in them, add two 
hard boiled hens' eggs to each terrapin just before the stew is done. 
Add a little flour rubbed in butter, just before taking from the fire. 
Place crispy toast on platter. Serve with baked potatoes and celery. 

CUCUMBER SAUCE^Mrs. Carter P. Pomeroy. 

Pare and grate over a sif^ve 4 large crisp cucumbers, when drained 
turn pulp into a bowl, add a teaspoom of pepper, 1 medium sized onlion 
grated, a level teaspoon salt, 2 of tarrapon vinegar. Set on ice anjdi 
pust before serving add six tablespoons cream well whipped. Serve 
witih cold boiled fish of any kind. Must be served very cold. 

SARDINES AND ANCHOVY SAUCE— Mrs. Geo. Boyd. 

Put piece of butter size of an egg into saucepan; when melted, stir 
in the yolks of 2 eggs, a saltspoon cayenne, and 2 tablespoons anchovy 
sauce. Add a tablespoon of weak sherry (don't cook on a hot fire). 
Pour this sauce over the sardines which have been laid on toast with 
sardine oil poured over them, and thoroughly heated in oven. 



34 FISH AND SHELL FISH 

ANCHOVY FINGERS — Mrs. Thos. Menzies. 

Prepare some croutons (fried bread) in finger lengths, and lay on 
each an anchovy fillet (after washing and boning it). Garnish with 
tliick'-iirayonhaise sauce and chopped capets. 

DEVILED CLAMS, NO. 1 — Mrs. A. A. Smith. 
Chop fine 25 clams; cook for 20 minutes in a double boiler; drain 
•and save the liquor. Rub 2 tablespoons of flour and 1 of butter to- 
gether, and add to the liquor; when boiling, add the beaten yolks of 
two egigs, a dash of red pepper, a tablespoon each of chopped onions 
and parsley, and the clams. Mix and fill into shells; dust with crumbs, 
and brown in a quick oven. 

DEVILED CLAMS, NO. 2— Mrs. A. A Smith. 

Chop 50 clams very fine; take 2 tomatoes and 1 orion chopped 
equally fine, a little parsley, thyme and sweet marjoram, a little salt 
and pepper, and i/^ cup of bread crum;bs; add the juice of the clams 
till it is of the consistency of sausage; put in shells with lump of but- 
ter on each; cover with bread crumbs and bake Vz hour, 

ESCALOPED CLAMS— Mrs. W. F. C. Hasson. 

Wash clean 100 clams; use only the soft part and the string part 
chopped fine; put a layer in the bottoTn of buttered baking dish, season 
with salt, pepper, cayenne and a little mace; sprinkle on plenty of 
stale bread crumbs and a quantity of bits of butter; repeat the layer 
until the dish is full; put plenty of butter on top, and pour in a cup 
of the water from the clams; bake in a moderate oven for one hour, 
and when half dene, pour in a good glass of sherry. 

CLAM CHOWDER— Mrs. W. F. Jones. 

Fry Vz lb. of salt pork cut in small bits and 1 large sliced onion 
together, until brown. Chop the necks of the clams, and add to the 
mixture, also the clams and juice, and 3 or 4 potatoes cut like dice; 
let all simmer together about Yz hour. Season with salt and pepper, 
and thicken with a teaspoon of corn starch. This is too thick to serve 
as soup but takes the place of a fish course. If one prefers this in 
soup addi 1 qt. of milk, and serve as such. 

OYSTERS) AND MUSHROOMS^Dr. C. B. Brown, Sw F. 

1 tablespoon butter and 1 tablespoon of flour cooked together; add 
% cup of mushroom liquor; when thick, add 1 qt, oysters and 1 cup of 
mushrooms, 2 eggs beaten light, 1 teaspoon salt, and a dash of cayenne 

OYSTER AND MUSHROOM RAGOUT— Mrs. Jas. W. Cochrane. 

Boil 20 oysters in their liquor for one minute and 
drain, saving the liquor. Let cold water run over the oys- 
ters. Peel a pint of meadow mushrooms; cut in pieces and sim- 
mer for five minutes with four tablespoons of butter, half a teaspoon 



FISH AND SHELL FISH 35- 

of salt, and half a saltspoon of pepper; add the oysters, two tablespoons 
of the oyster liquor, a gill of hot sweet cream, and a tablespoon of but- 
ter cut small and rolled in flour. Boil up once and serve in individual 
dishes. 

DEVILED OYSTERS— Mrs. James Cochrane. 

For this you need some farcy shells. Select medium' sized oysters, 
drain well, butter the shells, and lay in each four oysters; dust thickly 
with salt, and pepper or paprika, sprinkle with lemon juice and lay 
on the oysters a small pat of butter. Bake in a very hot oven until 
the edges of the oysters are crimped. This dish may he varied, by 
adding a few drops of good table sauce, or by putting in a few pieces 
of chopped fresh mushrooms or a little mushroom catchup. 

OYSTER COCKTAIL— Mrs. Carter P. Pomeroy. 

100 California oysters, 3 tablespoons of unsweetened tomato catsup, 
4 tablespoons oyster liquor, 1 tablespoon Worcestershire sauce, juice 
of 1 large lemon, 1 dash of tabasco, salt to taste; mix well, and place 
on ice 1 hour. 

CREAMED OYSTERS— Mrs. W. F. Jones. 

Melt a lump of butter the size of an egg in a sauce pan. Stir into it 
a heaping tablespoon of flour. Let this cook but not brown, and then 
ad'd 1 large cup of rich cream previously warmed, a dash of cayenne 
and tabasco, about 1 level teaspoon of salt, and a little Worcestershire 
sauce. This is for 3 dozen large oysters. When smooth, skim the 
oysters from the pan in which they have been heating, and add to the 
cream. Let them puff up, and when the edges curl they are done. Add 
a little of the oyster juice to thin the mixture, according to judgment 
and taste. 

TOASTED ANGELS— Mrs. W. F. C. Hasson. 

Wrm a large oyster in a very thin slice of bac^n or fat salt pork, 
putting en the oyster a little cayenne and 2 drops of lime juice; fasten 
with a string, or pin the bacon with a wooden toothpick; brcil till the 
bacon is crisp, and serve very hot on squares of buttered toast. 

FANCY ROAST OYSTERS— Mrs. Sidney Cushing. 
Put 1 tablespoon of butter in saucepan, add i/^ saltspoon white pep- 
per, 1 teaspoon salt, a little cayenne, 2 tablespoons tomato catsup. 
When hot, add 1 pt. of oysters, and cook until plump and the edges 
curl; serve on toast. Can be cooked in chafing dish.' ' 
SHRIMPS ON TOAST— Mrs. W. F. Jones. 
1 cup of rich cream to 1 lb. of picked shrimps; salt, and a dash of 
cayenne. Cook all together and serve on buttered toast. A few drops 
of Worcestershire is an improvement, also a dash of tabasco. 



36 FISH AND SHELL FISH 

SHRIMPS AND TOM ATOES— Mrs. McMahon. 

1 large tablespoon butter and 1 tablespoon flour, browned together. 
"Scrape in a little onion, 3 or 4 cloves, and a few drops of Worcester- 
shire sauce. To this add a can of tomatoes strained, or an equal 
amount of fresh cooked ones, 1 lb. of picked shrimps, a small wine 
glass of white wine, add a teacup of sweet cream with a pinch of soda 
in it. Cook all together 20 minutes. 

CREAM SHRIMPS — Mrs. Thos. S. Bonneau. 

iy2 cups rich milk, % cup of tomatoes (strained) ; season with 
cayenne pepper and butter; thicken with flour. 35c shrimps will an- 
swer for six persons. Serve on toast. 

CREAMED CRAB OR SHRIMPS— Mrs. W. F. Jones. 

1 large picked crab or 1 pt. of picked shrimps, 1 cup of cream, 14 
cup of milk, 1 heaping tablespoon flour, 1 teaspoon salt, dash each of 
cayenne and tabasco, 1 tablespoon butter, and a few drops of Worcest- 
ershire if desirable. Put the cream on the stove with the crab or 
shrimps in it. Stir the flour into the milk and add when the cream is 
hot; then the other ingredients, and when well cooked put into seven 
individual shells; roll one cracker to dust over the top, and put some 
butter in center. Bake until brown. The shells can be filled the day 
before they are baked, if kept in a cool place. 

DEVILED CRAB— Mrs. Oge. 

Clean and shred a crab; add to it 3 tablespoons melted butter, i/^ 
cup of clear soup stock, salt, a little red and black pepper; the 
crumbs from the inside of a milk loaf, using no crust, and 3 tablespoons 
of thick, sweet cream. Put all in shells and bake until a light brown, 
for about 20 minutes. 

DEVILED CRAB — Mrs. Thos. S. Bonneau. 
One crab shredded (V2 lemon, juice) 1 teaspoon mustard, 3 teaspoons 
oil, 1 teaspoon curry, 1 teaspoon milk, salt to taste. Rub piece of garlic 
on clam shells (large shells) bake ten minutes. Roll crackers on top 
and thin slice of lime laid over crackers; put red pepper over lime and 
crackers, then bake long enough to warm; if crabs are fat, not so 
much oil. 

CANAPE LORENZO^Helen Walker. 
(Will serve four). 
1 large crab (cut in large pieces) 1 loaf of stale bread, 1 pt. of cream, 
4 hard boiled eggs, 1 finely chopped onion, 1 large tablespoon butter, 
1 tablespoon flour i^ cup grated cheese (Parmesan) 2 tablespoons but- 
ter, salt, tabasco, paprika, chopped parsley. Cut the loaf of bread into 
quarters, remove all crust and shape into little cups about half an 
inch thick by scooping out the center of each piece. Toast 
in a moderate oven until a light brown. These can be made 



FISH AND SHELL FISH 37 

at any time and then heated just before serving. Let the 
"finely chopped onions simmer in one tablespoon of butter until thor- 
•oughly cooked (but not brown). Stir in one tablespoon of flour then the 
cream, the eggs (yolks mashed and white cut fine) salt to taste and a 
few dashes of tabasco. Last of all, add the crab: Put at once into 
the cups and pour over each melted cheese and butter . Sprinkle 
\v^ith finely chopped parsley and paprika. 

CRAB CHOPS— Mrs. W. F. Jones. 

Boil 2 crabs and pick in small pieces. Melt one tablespoon of butter 
and stir into it 1 tablespoon of flour; when well mixed, add 1 cup of 
hot water. This gravy must be good and thick. Stir in the crab, add 
1 beaten egg, i/^ a lemon, a dash each of cayenne and tabasco, and salt 
to taste. Place it on a board in the form of a square and about % of 
an inch thick. Put in a cool place or leave until the next day; then 
divide your square into smaller squares and cut each small square into 
two pieces from corner to corner; each piece should be about the size 
of a small lamb chop. Roll in egg and cracker crumtos, and fry in h.ot 
fat. Place around the edge of platter, and in the pointed end 
of each piece insert the sharp claw of the crab, leaving the large end 
showing to look like a chop bone. 

'Ssuce for Salmci — C/Ook 1 qt. of tomatoes until thick, season with 
^)utter, salt and a dash of cayenne. Pour in the center of platter. 

CRAB FRICASSEE— Mrs. Jas. Oliver. 

1 crab, 1/4 pt. milk, i/^ tablespoon mustard, piece butter, season with 
salt and pepper; mix well, and let it come to a boil. Then stir in crab 
and beaten yolk of an egg. Put into a dish sprinkled with cracker 
crumbs and bits of butter. 

CRAB CREOLE — Mrs. Sidney Cushing. 
(Chafing Dish.) 

Rub a stewpan with a piece of garlic; then put in 2 ounces of ibutter, 
3 green onions, and 2 green peppers chopped fine; add salt, pepper, 
and cayenne, and stew slowly 10 minutes. Then add 1 large tomato 
without the skin, cut in small pieces; stew this until the tomato is 
dissolved; also add a teaspoon of flour and good cream enough to make 
thick as drawn butter; add a picked crab, and serve on buttered 
toast. 

CRAB STEW— Mrs. W. F. Jones. 

Pick one crab to pieces, and add 1 cup of milk, a dash each of cay- 
enne and tabasco, salt, and a heaping teaspoon of flour stirred into a 
little cold milk; also 1 tablespoon butter and 2 eggs. Pour into the cen- 
ter of a platter, and make a border of 1 cup of boiled rice that has 
Ibeen cooked in milk to which a good spoonful of butter was added. 



38 FISH AND SHELL FISH 

LOBSTER CUTLETS— Mrs. W. B. Noble. 

Boil 1 large lobster for 30 minutes; remove the meat, and chop it 
rather fine. Put a half pt. of milk on to boil. Rub together 1 large- 
tablespoon of butter, and 3 rounding tablespoons of flour, and stir intO' 
the milk when boiling; stir, and cook until this forms a thick paste, 
then add the slightly beaten yolks of two eggs; take from; the fire, and 
add 2 cups of the chopped lobster, a taTDlespoon of chopped parsley, 
1/2 teaspoon of onion, juice, ^4 of a nutmeg grated, % teaspoon of white 
pepper, and a palatable seasoning of salt and cayenne; mix, and turn 
out to cool. When cold form into chops about the size and shape of 
a French mutton chop; dip first in beaten egg, and then in bread 
crumbs, and fry in smoking hot fat. When done, drain on brown pa- 
per; stick a claw of the lobster in the end of the chop to represent the 
mutton bone. 

LOBSTER A LA NEWBERG— Mrs. E. W. Newhall. 

Cut the best part of a lobster into small pieces. Rub the creamy fat 
through a sieve, and stir into this 1 teaspoon of butter blended with 
2 teaspoons of flour. Put into a hot dish 1 tablespoon of butter; when 
it creams, season with salt, pepper and a speck of cayenne, and add 
V2 cup of sherry; pour this over the well-beaten yolks of 2 eggs; re- 
turn to fire, and add gradually 1 cup of cream; pour this over the 
creamy fat, and cook a few minutes; add the pieces of lobster which' 
must be seasoned with salt, pepper, and a squeeze of lemon juice; and 
cook 10 minutes. 

LOBSTER A LA MARYLAND^ Dr. C. B. Brown, S, F. 

To a pint of cream just at the boiling point add 4 lobsters' (or craw- 
fish) cut in small pieces and seasoned with salt, pepper, and a pinch 
of red pepper. Add the well-beaten yolks of 4 eggs, 1 tablespoon of 
flour mixed with water to a paste, and a large wine glass of sherry. 
Serve very hot. This is a fine chafing dish recipe. 

CURRY OF LOBSTER— Mrs. Fronmuller. 

1 lobster of medium size, 2 tablespoons butter, 1 cup of stock or wa- 
ter, 1 tablespoon flour, salt, cayenne, 2 small onions minced, 2 table- 
spoons curry powder, 2 tablespoons lemon juice, boiled rice. Cut up- 
boiled lobster into dice. Fry minced onion until pale brown in butter, 
stir in curry and flour and when well blended add stock slowly. Sini- 
mer 15 minutes add lemon juice and seasoning andi serve with wall 
of boiled rice around it. 



ADVERTISEMENTS 41 

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WHOLESALE AND RETAIL DEALERS IN 

BEEF, MUTTON, PORK, VEAL 

HA|VI, BACON, LARD 

SAUSAGES and POULTRY 



HLL OUR MEATS are the best and finest 
that can be selected, and absolutely fresh. 
No cold storage. No chemicals used on our 

= meats. = 



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%ts. 



RULES FOR COOKING MEATS. 

Put all salt meats to cook in cold water; all fresh meats, excepting 
for soups, into hot water, then cook slowly. 

All roast meats, excepting veal, are put dry into a very hot oven; 
veal requiring a little more moisture. When well hrowned, add hot 
water; and when about half done, salt. Never salt meat until partially 
cooked. 

Rare meat requires about 15 minutes to the pound. 

Baste all roasts frequently. 

Roast beef requires a hotter oven than any other meat. 

Veal is delicious roasted with strips of salt pork laid on top. 

YORKSHIRE PUDDING^Mrs. W. F. Jones. 

To be eaten with roast beef. 1 cup of flour, 3 eggs, 1 cup of milk, 1 
teaspoon of salt. Hiave the pan quite hot in which is some of the roast 
dripping; pour in the pudding, and bake in a quick oven. This is 
preferable to the old way of raising the roast and baking the pudding 
underneath. 

ROASTS — Mrs. R. S. Barclay. 

When roasting beef, lamb, mutton or pork, place in pan with meat 
apples prepared as for baking (with skins on) and onions. Roast with 
tlie meat, basting them' when meat is basted. Should the apples and 
onions be thoroughly done before the meat is ready, remove them from 
pan and keep hot. Serve on platter with roast. This is particularly 
good with pork. 

POT ROAST— Mrs. R. S. Barclay. 

Have the butcher lard the meat. Rub with juice «f one lemon an<i 
paprika. Put in hot kettle or dutch oven with enough fat to brown. 
Cover tightly, turning occasionally that it may brown on all sidfes. Then 
add two cups of soup stock, two carrots, 1 piece celery, 1 onion and 
salt. Boil slowly until tender. 20 minutes before serving lift the roast 
from the kettle, strain and thicken the gravy, adding one fourth of tea- 
spoon of sugar and Worcestershire sauce. Return roast to the gravy 
and let stand on back of the stove. 



46 MEATS 

FILLET OF BEEF A LA ROSSINI — Mrs. W. F. C. Hasson. 

Braise a larded fillet with what vegetables are in season; moisten 
while cooking, with a bottle of good claret, some say sherry. When 
done, glaze ard dish it up garnished with macaroni prepared as fol- 
lows: Boil 1/^ lb. of macaroni cut in 3 inch lengths; put in a stew pan 
with some sliced mushrooms, i/^ pt. good stock, 3 ozs. grated Parmesan 
cheese, and a pat of butter; season with salt and pepper; toss over the 
fire till well mixed, and serve around the beef. Pour over the beef the 
gravy from the pan, with the vegetables strained out. 

FILLET OF BEEF WITH MUSHROOM SAUCE — Mrs. J. E. Alexander. 

The fillet is the tenderloin of beef. Have the butcher prepare and 
lard it with strips of salt pork ready for the oven; pepper, and spread 
thickly with butter; add a little salt to V^ cup boiling water, and pour 
into the pan. Bake in a quick oven 30 or 40 minutes, basting 4 or 5 
times. 

Mushroom Sauce — 1 can of French mushrooms, 1 cup of stock, 1 cup 
of cream, 2 tablespoons flour, 2 tablespoons butter; salt and pepper 
to taste. Melt the butter, add the flour, stir until a dark hrown, then 
gradually add the stock; when this boils up, add the linnor from^ the 
mushrooms; season and simmer 20 minutes; add the mushrooms and 
let cook 5 minutes more, then add the cream; let it boil up and remove 
immediately. Pour it around the fillet and serve. 

BEEFSTEAK AND MUSHROOMS— Mrs. J. E. Alexander. 

Put into a saucepan 1 oz. of butter, a small onion chopped! fine, a 
little ground sage and thyme, and place over the fire. When hot, 
shake in 2 tablespoons flour, and when it becomes brown, put in 1 gill 
of water and let it boil for i^ hour; then add 3 tablespoons of beef 
stock, a little suet and a little nutmeg. Put in 1 can of mushrooms; 
let it boil for 10 minutes; and pour over a nicely broiled beefsteak. 

BEEFSTEAK ROLL— Mrs. W. F. Jones. 

Take a slice of round steak, not too thick, and spread it with a dress- 
ing maide of 1 cup of bread crum'bs, 1 small onion chopped fine, 1 table- 
spoon of butter, seasoned with salt, pepper, and sage. Wet with a 
little cold water. Roll up the steak and tie securely, especially at the 
ends. Fry a couple of slices of salt pork in a pan, and in this hrown 
the roll thoroughly. Pour hot water over it, cover tightly, and cook 
slowly for 2 hours. Then add thickening and seasoning. This is not 
so dry as when baked. Heart is also better cooked this way than 
baked. Cook the onion in a little butter and water before putting it 
into the dressing. 

BEEFSTEAK PUDDING— Mrs. Fronmuller. 

2 lbs. round steak cut in dice, 6 sheep's kidneys, cut in dice anOL 
soaked in cold water Vz hr. Sift 4 cups flour with 2 teaspoons baking 



MEATS 47 

powder and 1 teaspoon salt, mix with 2 cups chopped suet and wet 
with sufficient cold water to roll. Line a greased bowl with this pas- 
try, put in the kidneys and beef, sprinkle with salt, pepper anidi a little 
flour. Roll out the rest of the pastry, wet edges of under crust and 
press the edges well together, set in saucepan of water, cover with 
greased paper and steam 3 hrs. Cut a hole in top of crust andi pour in 
some hot stock before serving. 

INVALID'S STEAK — Mrs. Fronmuller. 

With a sharp knife scrape the fibrin from a thick piece of round 
steak. Season slightly with salt, and form into a thick flat cake. Place 
in greased broilei- and broil for about 5 min, turning often. Serve on 
hot toast. 

HAMBURGHER LOAF— Mrs. W. F. Jones. 

2 lbs. Hamburglier steak, put in chopping bowl and rechop, mix with 
it 8 crackers rolle.l fine, butter size of an egg, 1 or 2 eggs, 1 grated 
onion, V^ teaspocn Worcestershire sauce, a dash of tabasco, 1 level 
tablespoon salt, a little pepper, i^ teaspoon celery extract. Moisten 
with milk or soup stock. Make loaf, sprinkle top with bread crumhs 
and lumps of butter, amdi bake from i/^ to 1 hr. according to whether 
it is preferred rare or well done. Make either tomato or brown sauce, 
using soup stock and pour over loaf. Sbme use a little sage and thyme 
in the seasoning, but it is not so digestible. 

SCOTCH COL LOPS— Mrs. W. J. Dickson. 

1 cup of Hamburgher steak, i^ cup of cold water, and a teaspoon of 
chopped onion, 1 pepper and, salt to taste. Let it cook about three 
minutes, bind with a teaspoon of corn starch dissolved in cold water. 
Pour over toast. 

SPICED BEEF— Mrs. J. I. Macintosh. 

(To serve cold.) 
Ingredients — 14 lbs. of brisket of beef, i/^ lb, coarse brown sugar, % 
lb pounded allspice, 1 oz. salt petre, 1 lb of common salt. Rub the 
sugar well into the beef and let it stand for 12 hrs., then rub the salt 
petre and allspice and let it remain another 12 hrs.; then rub in the 
salt. Turn daily in the liquor for two weeks. Roll the meat and tie 
with strong string. Put into boiling water and boil for 4 hrs. Trim 
with cut paper and holly. 

MOCK VENISON— Mrs. A. Decourtleux. 
Put leg of mutton 4 days in the following: 1 pt. of vinegar, 1 pt. of 
water, 3 bay leaves, 10 cloves, 10 whole peppers, 1 onion cut in slices. 
Waen ready^ to cook put beef drippings in kettle and allow to get hot, 
add roast; when well browned, cover with water; add 1 onion, pepper 
and salt; simmer for 2 hrs.; thicken gravy with com starch which is 
always preferable to flour in thickening gravies. Serve gravy separate 
from meat. 



48 MEATS 

RAGOUT OF BEEF— Mrs. Fronmuller. 

3 tablespoons butter or drippings, i^ cup minced onions, 2 lbs. round 
steak, 3 tablespoons flour, 3 cloves, 1 saltspoon mace, pepper and salt, 
1 pt. water. Heat 'drippings very hot and fry steak and onions until 
brown. Scatter in flour and cook for a few minutes. Remove steak 
add water and seasoning and when near boiling, put steak back and 
simmer until tender, about l^^ hrs. Garnish with savory balls. 

SAVORY BALLS— Mrs. Fronmuller. 

2 cups flour, 1 cup finely chopped beef suet, 1 tablespoon chopped 
parsley, 1 saltspoon thyme, 1 teaspoon baking powder, 1 egg, pepper, 
salt and milk to form a rather stiff dough; sift flour, baking powder, 
salt and pepper together. Ad'di herbs, suet and eggs well ^beaten and 
mix with Yz cup of milk and more if needed. Roll into small balls 
with floured hands. Cook with meat 30 min., allowing plenty of space 
to swell. 

PIGS IN BLANKETS— Mrs. A. A. Smith. 

Cut a round steak into 4-inch squares; place on each square a thin 
slice of bacon, a clove, and a small bay leaf; add pepper and salt; roll 
up and skewer; put some butter in the bottom of a stewpan with a 
little minced onion; place the pigs in this, and fry brown; then a'd'd 
just enough water to stew; keep adding boiling water as it is needed 
having enough gravy at the last to thicken and pour over them. 

CURRY— Mrs. Thos. Menzies. 

Brown onion and apple ; for a good dish of meat take 2 onions and 3 
or 4 apples. Chop the apple, slice the onion; take these out of frying 
pan, after being browned, and if fresh meat is used, brown it. Take 1 
tablespoon of flour, 1 idessertspoon of curry powder; mix smoothly with 
milk; add to the rest of the ingredients with a large cup of milk. Stew 
in a saucepan for 2 hrs., cooking very slowly, stirring now and: then. 
A few cold string beans, or peas that have been cooked, are an im- 
provement; also a little sweet pickle. 

CURRY A LA HONOLULU^Mrs. Southard Hoffman. 

To 2 tablespoons melted butter add IVz tablespoons chopped onion, 
y2 clove of garlic chopped, 3 teaspoons curry powder, and fry 10 min. 
Ajdd 1 cup stock and simmer about 1 hr., and add lYz cups milk. Put 
in double boiler and thicken with flour wet in a little cold water. CJook 
all day. About Yz iir. before serving add 1 cup of warm milk i>oured 
over 1 fresh grated cocoanut which has soaked for 2 hrs. in the milk, 
and been strained and squeezed dry. Then add cooked eggs, lobster, 
meat or fish. Served with riee. 

PEPPER STEW— Mrs. Herbert Kellogg. 
Put 3 onions into beef dripping, and cook moderately until soft, be- 
ing careful not to scoreh them. Add 1 lb. of raw beef cut into small 



MEATS 49 

pieces, 3 red peppers, first removing all the veins and seeds; or if pi*e- 
ferred, bell peppers can be useid. y^ hr. before serving, add Vz can of 
corn or 4 ears scraped from the cob, and 3 or 4 fresh peeled tomatoes. 
Season with salt and pour over ttjast. It should cook slowly for at 
least iy2 hours. 

KIDNEY STEW— Mrs. W. B. Bradford. 

2 beeves' kidneys cut up very fine; pour hot water over, and as it 
"boils, pour off and add fresh water; then let it simmer slowly for 2 
lirs. Cut up 2 large onions, add to the stew, anldi cook 1 hr. About 2 
minutes before serving add a little curry, thicken with flour, add wine, 
and serve on toast. 

KIDNEY STEW— Mrs. P. T. Burtchaell. 

Parboil the kidneys and pour off the water. Have frying-pan hot, 
put in a piece of butter, and fry 1 onion in same until brown; drain 
liidneys, put in frying-pan with onion and fry brown. Put saucepan on 
with a wineglass of sherry, let boil 1 min., then turn kidneys in with 
salt, pepper, Vz teaspoon of allspice and cinnamon; add water to cover; 
thicken with a little flour. Mushrooms may be added if desired. 

KIDNEY SAUTE (Ten IVlinutes)^Mrs. L. A. Lancet. 

Cut the kidney in dice; brown a slice of butter very brow^n; throw 
in the kidneys; turn until they become white. Sift a tablespoon of 
flour over them, thin with boiling water; put in a wine glass of sherry 
or white wane and a little parsley. Serve at once. 

CREAMED KIDNEY AND EGGS— Mrs. Geo. Boyd. 

Slice Vz doz. boiled kidneys; mix kidneys with creamed mushroom 
sauce; pour kidneys and mushroom sauce into deep baking dish, first 
covering bottom' and sides with thin slices buttered ibread; then cover 
•with Yz dozen sliced hard boiled eggs. Pour over this a cream sauce. 
Sprinkle thickly with bread crumbs and bake in oven 20 minutes. 

KIDNEY SAUTE— Mrs. Fronmuller. 

6 sheep's kidneys, sliced, trimmed and soaked in salt water 1 hf. 2 
tablespoons butter, 2 slices of onion, 1 cup of Madeira sauce, % cup 
French, mushrooms, pepper and salt. Cook the onion in butter until 
brown. Wipe kidneys dry, roll in flour and saute in butter for 5 mln. 
Heat mushrooms vith Madeira sauce and pour over kidneys. Quick 
cocking is best for kidneys. 

MOCK TERRAPIN OF LIVER— Mrs. Francis C. WJhIte, Everett, Wash. 

Take calf's liver, cut In thick slices, season and fry. Cut with knife 
in rery small pieces, add good bit of butter, cayenne pepper andl mrus- 
tard, and enough warm water to form gravy; at the last moment add 
2 or 3 hard boiled eggs cut in small pietes. A fine luncheon dish. 



50 MEATS 

BAKED LIVER, LARDED — Mrs. A. Decourtieux. 

Skewer liver into shape, and lard with strips cf fat pork. Surround 
it with vegetables chopped fine. Add to the boiling water the season- 
ings and the beef extract. Pour this over liver. Cover and bake for 
1 hour and a half. Uncover and bake fifteen minutes more. Remove 
from the par, add the lemon juice to theliquor, strain over the liver and 
serve. 1 calf's liver, i/^ lb. fat salt pork, 1 carrot, 1 onion, 1 red pep- 
per, 2 stalks celery, i/^ bay leaf, 1 teaspoon beef extract, 2 cups boiling^ 
water, 2 tablespoons butter, 2 tablespoons flour, i/^ teaspoon salt, juice 
of 1 lemon. 

VEAL CUTLETS— Mrs. W. F. Jones. 

Lay the cutlets on a board and chop on both sides until they are 
quite ragged ; roll in egg and cracker crumbs ; put into a pan where 
there is plertv of hot fat, and cook rather slowly for 20 minutes, or 
until they are a nice brown; salt them and place on a platter. Put 1 
tablespoon of flour into fat remaining in the pan, and let cook a few 
minutes, stirring coustantly; then gradually aidd milk until the gravy 
is of the right consistency. Season, and pour over cutlets, or serve 
separately. It is best when cutlets are well 'browned to cover them and 
set them back for 10 min. longer. 

VEAL CUTLETS BAKED— Mrs. L. A. Lancel. 

Put the veal cutlets in a baking dish, sprinkle with salt, pepper, 
small green onion cut flne, and a little parsley, ihread crumlbs and bits 
cf butter. Ad;d, another layer if necessary. Bake about 20 minutes 
until done and brown on the top. 

FRICANDEAU— Mrs. L. A. Lancel. 

Have your butcher lard a piece of veal with the bone removed. 
Brown your veal thoroughly, add a little water, 6 cloves, 6 allspice, 2 
laurel leaves, a few mustard seeds, 2 good sized carrots cut up, pepper 
and salt, season highly. Toward last add 1 small glass of white wine 
or sherry. When 'done put your meat in a deep dish arranged with 
carrots and a few olives, and pour your liquor over it and set aside to 
cool. Serve cold. Simmer the bone of the veal with meat and use 
stock for the liquor, 

FRICANDEAU OF VEAL— Mrs. Robt. H. Menzies. 

3 lbs. best veal from the fat side of a leg of veal, 2 carrots, 2 large 
omions, savory herbs, flavoring of mace, allspice, 2 bay leaves an4 
pepper to taste, a few slices fat bacon, 1 pt. of any good stock. Take 
off the skin, trim the meat evenly into a good shape and m'ake some 
slits in it. Lard thickly with the bacon fat. Slice the vegetables and 
put these with the herbs and spices in the middle of a stew pan with 
a few slices of bacon on top; these should form a mound for the veal 
to. rest on. Lay the fricandreau over the bacon, with a little salt 



MEATS 51 

sprinkled over it and pour in just enough stock to cover the bacon, etc., 
without touching the veal. Let it gradually come to the boil, then put 
it over a slow and equal fire and let it simmer very gently for about 
214 hrs. Baste it frequently and a short time before serving put it into 
a brisk even for a few minutes; skim the fat from the liquor and serve. 

VEAL PILLAU— Mrs. R. H. Renebome. 

This is a very savory and economical mode of preparing veal, 3 lbs. 
cut from the neck and shoulder being used. The other materials need- 
ed are 1 cup of rice, 3 tablespoons butter or i/4 of a lb. of salt pork, 1 
onion, 3 teaspoons salt, % teaspoon pepper, 1 cup strained tomato, and 
4 cups boiling water. Cut the veal irto small pieces and season well 
with salt. Chop onion fine, cook in the butter until a light brown, add 
vral and stir until brown, add tomato and 1 cup of the water and sim- 
mer gently for li/^ hrs. Now add the other 3 cups of water, salt, pep- 
per and rice. Cover closely and simmer for another hour. The rice 
will abF-orb most of the liquid. 

BREAST OF VEAL (Norwegian Style). 

Breast of veal, 1 egg, bread crumbs, chopped parsley, salt, butter; 
wash meat in tepid water, boil in salted water. When tender dip in 
beaten egg, roll in bread crumbs and chopped parsley and salt and 
brown in frying pan, in butter. 

VEAL LOAF— Mrs. E. O. Allen. 

2y2 lbs. raw veal, minced with 1^ lb. fat salt pork; add 1 cup fine 
cracker crumbs, 2 tablespoons butter, 3 tablespoons milk, 2 teaspoons 
salt, 1 teaspoon pepper, 1 teaspoon allspice, li^ teaspoons pulverized 
sage, 3 eggs, beaten. Mix thoroughly; press into a deep pan; bake 2 
hrs., basting every ten minutes with a little hot water; when cold, 
unmould on a platter, and garnish with watercress and slices of lemon. 

VEAL LOAF, STEAMED — Mrs. Carter P. Pomeroy. 

2 lbs. of veal and V4, lb. of salt pork, put through a sausage grinder; 2 
cups of bread crumbs soaked in stock or milk; 2 eggs unbeaten; a 
little grated onion; salt and pepper; steam in pudding pail 2 hrs. This 
is good served hot in slices with tomato sauce; or cold with mayon- 
naise dressing; or for a cold lunch dish; very easily made, and sure 
to be good. 

PRESSED KNUCKLE OF VEAL— Mrs. Geo. Rodden. 

Simmer a 2 lb. knuckle of veal in highly seasoned water until it will 
pull to pieces. Boil 6 eggs hard, when cold slice. Shred veal with a 
silver fork, place l^ in a deep dish and alternate slices of egg and 
lemon around the sides of the dish, add remainder of veal, put slices 
of egg on top, and pour over a little of the liquor from the veal, which 
must be boiled down until it will jelly. Press and set aside to cool. 



52 MEATS 

TIM BALES OF VEAL— Mrs. FronmuIIer. 

2 cups of finely chopped cooked veal, 2 tablespoons ibutter, i^ cup 
milk, 1 teaspoon salt, cayenne, nutmeg, 1 tablespoon chopped parsley, 
^ cup cream, 1 cup bread crumbs, 4 well beaten egg yolks, 1 teaspoon 
cloves, 4 whites of eggs beaten stiff. Put butter, crumbs, milk yolks 
of eggs and seasoning into a saucepan and heat well. Then add the 
veal, cream and lastly fold in the well beaten whites of eggs. Fill 
well buttered timbale molds or small cups % full, cover with buttered 
paper, place in pan of hot water i/^ way up molds and bake from 15 to 
20 min. Turn out and serve with white or yellow bechamel sauce. 
Garnish with parsley and lemon points. 

VEAL CROQUETTES^Mrs. Wm. B. Noble. 

Put V2 lb. of bread to soak in 1 pt. of cold water; % lb. of cold veal 
to be chopped fine. Press the bread through a cloth to extract all the 
water. Put into a stew pan 2 ozs. of butter and 1 tablespoon of onion 
chopped very fine; fry for 2 min.; add the bread and stir until rather 
dry. Then add- the meat, a little grated nutmeg and lemon peel, with 
salt and pepper to taste. Stir continually until very hot, then add 2 
©ggs, one at a tim'e; mix well together, then spread on a dish to cool. 
Make into egg-ishaped balls, dip into egg and bread-crumb them, then 
fry in boiling fat to a light brown. 

CHICKEN CROQUETTES^— Mrs. Wm. B. Noble. 

Remove the skin, fat and bones from one cold boiled chicken; then 
chop or grind as for mlincemeat. Take 2 tablespoons butter into which 
work 1 large tablespoon of flour; to this adidi %i pt. of cream or rich 
milk, i/i of a nutmeg grated, a pinch of ground mace, 1 teaspoon of 
scraped onion, 1 tablespoon of chopped parsley, with salt and pepper to 
taste. Place this mixture, with the chicken, in a pan, and stew it about 
5 minutes; remove from the fire and add the yolks of 2 eggs; mix 
thoroughly and spread on a dish to cool. When cold take about a tea- 
spoonful and roll in flour, and! shape in a mold or a wineglass. Then 
take the yolks of 2 eggs, tablespoon of cream, 1 teaspoon of lemon 
juice, and a little salt; mix well, dip the croquettes first in this and 
then in fine bread crumbs. Fry in boiling fat, a light brown. These 
may be warmed over by putting them in a warm oven, not too hot or 
they will dry. 

KEYSTONE PATES— Mrs. W. B. Noble. 

Chop cold cooked meat fine, measure, and to every pt. add 1 table- 
spoon of butter, 2 tablespoons of dried bread crumbs, Yz cup of stock 
or boiling water, 2 eggs slightly beaten, and salt and pepper to taste. 
Put all these ingredients into a saucepan, and stir over the fire for a 
moment until thoroughly mixed. Fill custard cups f lull with this 
mixture, stand them in a baking pan Yz full of boiling water, and bake 



MEATS 65 

in a moderate oven 20 min. When done, turn them out carefully on 
a heated dish, and pour around them Bechamel sauce. Remains of any 
cold meat or poultry are delightful used in this way. 

PRESSED CHICKEN OR VEAL— Mrs. W. F. Jones. 
Cut up a full grown chicken, or 2 lbs. of veal stew; put to cook in, a 
small amount of water, cover tightly and cook 4 or 5 hrs. Pour off the 
liquid and strain into another saucepan; there should be a good cupful 
of rich juice. Remove all bones and the skin of the chicken; pull the- 
meat apart, put it into the juice and return to the fire. Season highly 
with salt and pepper, pour into bread pan, and set away tO' get cold. 
A few slices of cooked carrots cut in fancy shapes and placed in the 
bottom of the pan before pouring in the meat, improve the appearance. 
Garnish with parsley. Nice for lunch. 

CHICKEN TERRAPIN-— Mrs. J. E. Alexander. 

(For a chafing dish.) 
Cut a cold chicken into small pieces, removing all bone and gristle. 
Put into the chafing dish 14 pt. of cream and 1^ lb. of butter rubbed 
into a large spoonful of flour; pepper and salt tO' taste. Add the 
chicken, and when it boils up, ajdd 3 hard boiled eggs chopped fine, and 
the juice of a lemon. Simmer for a moment and serve. 

FRICASSEE CHICKEN— Mrs. E. B. Mahon. 

Split the chickens down the back, dry andi dredge with flour; add 
pepper and salt; put in a pan with some bits of butter, cover with 1 
qt. of water; put in oven, and closely cover with another pan which 
may be removed when the chickens are nearly done, to let them brown;. 
thicken the gravy; serve with mashed potatoes. 

CHICKEN AU SUPREME— Dr. C. B. Brown, S. F. 

1 tablespoon butter; 1 tablespoon flour rubbed together, i^ pt. of 
milk; cook until thick; add y^ teaspoon onion juice. Cut into dice 2 
cupg of cooked chicken or turkey which have stood from i/^ hr. to 2 
hrs. in 2 tablespoons olive oil; add 1^ teaspoon celery salt, y^ teaspoon 
white salt, and a dash of cayenne. 

SEVERAL WAYS TO COOK CHICKEN— Mrs. W. F. Jones. 

Take young chickens to fry; or if old they must be steamed first, 
then jointed, rubbed dry, rolled in seasoned flour, and fried in butter; 
or equal quantities of butter and dripping can be used. There must 
be plenty of fat; and after the chicken is well browned on both sides» 
cover tightly, and remove to where it will cook slowly, for at least % 
hr.; turn occasionally. Put 1 heaping tablespoon of flour in fat; after 
the chicken is done, pour in milk to the right consistency; season, and 
pour over chicken, or serve in gravy boat. 

White Fricassee — ^Joint the chickens and put to cook in hot water^ 
pouring on water about i^ the depth of chicken. Cover tightly, and 



•M MEATS 

xjook slowly from 2 to 5 hrs., according to age of chicken. ^^ hr. be- 
tore serving, season, make a drawn buUer gravy of the broth, and let 
the chicken simmer in this on back of stove. Serve on split biscuit or 
toast, or place boiled rice around the edge of the platter. Some prefer 
a cream gravy. 

Smothered Chicken — Split down the back yourg chickens % grown; 
spread with butter, cover with another pan, and bake Vz hr. Season 
and brown before serving. Some brown the chicken on the broiler. 

CHICKEN SOUFFLE^Mrs. W. F. C. Hasson. 

1 pt. chopped chicken, 1 tablespoon butter, 1 tablespoon chopped 
parsley, 1 pt. of milk, 2 dashes of pepper, 1 tablespoon flour, 3 eggs, 
and 1/2 cup of stale bread crumbs; put the butter into a small sauce- 
pan, and when melted add the flour and mix till smooth. Then add the 
milk and stir continually until it boils, add the crumbs, cook 1 minute; 
take from the fire, add salt, pepper, parsley, chicken, and the yolks of 
the eggs well beaten. Beat the whites to a stiff froth, stir them into 
the mixture carefully. Pour into a well greased baking dish, and bake 
in a quick oven for 20 min. Serve immediately or it will fall. 

CREAMED CHICKEN— Mrs. J. E. Alexander. 

1 chicken, 4 sweetbreads, 1 can mushrooms. Boil sweetbreads V2 
lav., chicken until tender. When cold, cut up as for salad. In a sauce- 
pan put 4 large tablespoons of butter; when melted, stir in 5 table- 
spoons of flour, add 1 qt. of rich milk, or % cream and Vz milk; stir 
until it thickens; flavor with a little onion juice, black and redi pepper, 
and a little nutmeg. Put all together in a baking dish and cover with 
iDread crumbs; add a little of the chicken broth. Bake 20 min. 
Oysters, mushrooms and sweetbreads are delicious prepared in the 
same way. 

CHICKEN WITH RICE— Mrs. L. A. Lancel. 
Boil a chicken with a little salt, pepper, parsley and celery. When 
done, strain stock onto one cup of rice and boil until done. Brown a 
big tablespoon of but,ter ini a frying pan put your chicken in it anid' 
brown thoroughly. Cut up fine, a good sized onion, brown it in the but- 
ter, then put back chicken in the onion and cover tightly for 20 min. 
Put the onions into the rice, stir, and serve with chicken. 

SOUTHERN FRIED CHICKEN— Mrs. Nicholas Kittle. 

Season flour well with salt and pepper, mixing thoroughly. Cut 
young chicken in 10 pieces, wash and dry, leaving the parts just moist 
enough to allow the seasoned flour to adhere to them. Put in frying 
pan equal parts lard and butter, and fry the chicken brown, turning 
frequently, as it must be thoroughly cooked. Take from pan, ad'd 
cream or milk to the gravy and cook until quite thick, pour over 
chicken and serve. More cream and less cooking gives the white 
tsauce, but brown sauce is what Southern cooks prefer. 



MEATS 55- 

SOUTHERN CHICKEN GUMBO — Mrs. Thos. Wintrlngham. 

1 large fowl jointed, ^4 lb. fat salt pork; cover well with water and 
boil until thoroughly cooked. Remove bones and cut in small squares. 
Return to the broth of which there should be at least 2 qts. Add to 
this: 1 lb. okra sliced fine, G large tomatoes skinned, 1 small onion, 
1 green Chile pepper, 3 or 4 birdseye peppers, and: salt. Boil slowly 
3 hrs, taking care net to burn. Serve with boiled rice. 

CREAMED CHICKEN^Helen Walker. 
(Use Chafing Dish or Double Boiler) 

2 cups chicken, 1 large tablespoon butter, 2 cups cream, yolks of 2r 
eggs, V2 cup French peas, V2 cup mushrooms (French) cut up, 1 table- 
spoon cornstarch, 1 wine glass sherry. Season with salt, tabasco, onion 
juice, Worcestershire, celery salt, and paprika (just a suggestion of 
each. Cream, butter and cornstarch together. Place lin chafing dish 
ard let it melt. Add the cream gradually, the beaten yolks, salt, celery- 
salt, onion juice, Worcestershire, tabasco and paprika; then the musli- 
rooms, peas, chicken and sherry. Serve on buttered toast, 

MINCED CHICKEN WITH GREEN PEPPERS— Edythe Foster. 

Boil 2 green peppers 10 min., remove seeds and cut into small strips. 
Mix with 2 cups cold chicken, cut in dice. Blend 3 tablespoons butter 
with 3 tablespoons flour and' add gradually 1 % cups chicken stock; 
when thick add chicken and peppers and serve on toast. 

CHICKEN PIE WITH OYSTERS— Helen Walker. 

Boil a good sized chicken until tender. Drain the liquor from a qt.. 
of oysters, line the bottom and sides of pan with pie crust. Put in a 
layer of oysters and one of chicken until the dish is full. Season with 
salt, pepper, bits of butter and oyster liquor. Cover and bake. Serve 
with sliced lemon. 

CHICKEN CURRY— Mrs. A. W. Foster. 

Two fryers, 1 cocoanut, I14 qt. milk, or part cream, green ginger 
root size of thumb, 1 onion, 1 clove garlic. Grate cocoanut, pour over 
milk, let stand on back of stove an hour then strain and squeeze hard. 
Fry onion cut fine, ginger cut and garlic with curry powder; then add 
milk, let simmer 20 minutes, strain again, then add chicken which has- 
been browned in butter and let simmer. Serve with rice, lemon. Chut- 
ney and Bombay India. 

CURRIED CHICKEN— Mrs. Thos. S. Bonneau. 
Cut up chicken with few thin slice s of salt pork, 1 onion, little salt, 
cold water to cover, boil slow until tender. When water simmers away 
mix tablespoon of curry with a little water — stir in gravy and stew 
with the chicken a few minutes; have some boiled rice moulded in eups^ 
set around chicken when ready to serve. 



56 MEATS 

CURRIED CHICKEN— Mrs. Thos. S. Bonneau. 

I onion, a greien pepper, small piece of garlic, frie d in a tablespoon 
of butter. Ctit up a young chicken, add pepper and salt, a taiblespoon 
xDf curry, fry 10 minutes. Sprinkle 2 tablespoons of flour over chicken, 
add cup of water, boil slowly for one half hour. Place the curried 
Kjhiicken in center and rice around edge of dish. 

CHICKEN VEAL, OR LAMiB TERRAPIN— Mrs. C. Shaw, Cloverdlale 

Cut cold meat into dice and make the following sauce. This is sauce 
for about one pt, of meat: 2 tablespoons butter; (Cook flour and but- 
ter together.) 1 tablespon of flour; 1 teaspoon made mustard; 1 table- 
ter together,) 1 tablespoon of flour; 1 teiaspoon made mustard; 1 table- 
spoon currant elly; 1 teaspoon Wbrcestershire sauce; i/^ cup cream; 
the yolks of 3 hardi boiled eggs cut very flne; peppier and salt to taste 
and just before serving, 2 large tablespoons sherry. 

A NICE BREAFAST DISH— Mrs. Chas. Shaw, Cloverdale. 

8 hard boiled eggs chopped; 1 pt. cream sauce as follows: 2 table- 
spoons butter and same of flour; 214 cups milk, season and cook, 1 
heaping cup ham, tongue, or chicken. Put in layers in baking dish 
with bits of butter and fine bread crumbs. Bake. 

IVIEAT SOUFFLE — Very Fine — Mrs. Francis C. White, Everett, W/ash. 

1 pt. chopped meat, roast beef or steak. Chop the meat dust fine, 
1 teaspoon onion chopped very fine, 4 eggs, 1 cup milk, 1 large table- 
spoon of butter, 1 large tablespoon flour. Salt and: pepper to taste. 
Set the milk on the stove, when hot, add the flour, rubbed smooth in 
cold milk and the butter. When quite cool add the well beaten yolks. 
of eggs. Stir in lightly the meat, onions and the beaten whites of eggs. 
Bake in moderate oven % to % of an hour. Eiat hot. 

MRS. GORDON'S GRAND MOTHER'S HASH— Mrs. Thos. Wintring- 

1 pt. chopped corn beef and some of the fat, 1 pt. chopped cold 
"boiled potatoes. Put in a pan with rich milk to almost cover; piece of 
butter size of an egg; salt and pepper. When thoroughly heated 
through add fine bread crumbs and cook until rich andi creamy. 

CORNED BEEF SOUFFLE— Mrs. Fronmuller. 

2 cups cooked corn beef, 3 taiblespoons butter, 3 ta^blespoons flour, 1 
tablespoon lemon juice, few drops of celery extract, salt, cayenne, 3 
«ggs; make a sauce of butter, flour and milk, add seasoning, cool and 
stir into well ibeaten yolks; add finely choped cornbeef andl lastly, fold 
in the well beaten whites. Pour into buttered dish, bake in moder- 
ate oven 25 min. Serve at onoe. 



MEATS ^ 5T 

MEAT PIE— Mrs. W. F. Jones. 

Chop cold meat very fine, removing all gristle. If you have cold 
gravy sufiicient to moisten it well use it, if not brown 1 tablespoon; 
butter, add 1 heaping tablespoon flour and sufficient soup stock to make 
the right consistency. Stir in meat and season with salt, paprika, ta- 
basco, celery and onion extract and Worcestershire. This can be ma'de 
in the baking pan you are to use. Make rich baking powder biscuit, 
cut with small cutter and put closely over the top. The meat must be- 
hot or the biscuit will not cook on under side. Brush biscuit with- 
melted butter and bake about 20 minutes. 

SALAMAGUNDI— Mrs. W. F. Jones. 

Chop cold beef, mutton or veal very fine, removing all bone and gris- 
tle. Take sufficient macaroni to make about double your quantity of 
meat, boil in salt water i^ hr. and drain in colander. Have about 1 
cup of tomatoes after they are boiled down with bell peppers to taste,, 
and a little grated onion. Butter granite pan, put in layer of macaroni, 
dotted with butter, a little salt and a dash of paprika, then a layer of 
meat and so on until material is all usedi, putting macaroni last, sprin- 
kle with bread crumbs and lumps of butter. Over this pour at least 
a cup of good rich gravy mixed with the tomatoes, to which you have 
ad-ded a little celery extract, andi Wbrcestershire. Bake in moderate 
oven 1/4 to % of an hour. Must be neither dry nor sloppy. 

RISSOLES — Mrs. Fronmuller. 
Roll some good short pastry i/^ in, thick into rounds of oblongs and" 
in the center of each place 1 teaspoon of creamed chicken, sweet 
breads or oysters. Brush round the edge with beaten egg, fold, press- 
edges together and fry in deep fat until brown and drain on cheese 
cloth before serving, 

JELLIED MEAT OR POULTRY— Mrs. James W. Cochrane. 
"Left-overs" of meat or poultry to be used this way should be lean 
and tender and quite free of bone and gristle. Chop very fine and 
season with salt and pepper. Pack in an earthernware dish, and pour 
over it a good cup of stock in which has been dissolved i^ package of 
any good gelatine. Set away in refrigerator to harden. When firmly 
set, place dish in hot water for a second and turn out on a platter and 
garnish with cress. This is very nice for luncheon or supper. If stock 
Is sufficiently rich, the gelatine will not be necessary. 

TAMALE LOAF— Mrs. W. F. Jones. 

Put 1 lb. veal stew, 1 lb. fresh fat pork to cook in 1 qt. boilings water or 
stock, 5 dried Chiles with seeds and veins removed, or 1 level tablespoon 
Grandma's pepper, or half of each, and 2 (jloves of g-arlic. When meat 



i58 MEATS 

:is partly cooked add 2 teasipoons salt; simmer gently until bones and 
meat can be easily separated, then drainj off % qt. of the juice, being 
sure to get most of the fat. Sift gently into this liquid, while stirring 
ibriskly IVz or 2 cups fine corn meal and cook until it idoes not taste 
Taw. It must be thick enough to leave the pan as you stir. Remove 
;-garlic and peppers, separate bontes, gristle and skin from the meat, pull 
into pieces and return the balance of liquid which should be about 1 
'Cup. Add to this 1 cup tomatoes, about 2 tablespoons corn meal, more 
;salt to taste, boil until just moist; add 2 dozen olives andi 2 dozen rais- 
ins last. Line a ibread pan with your corn meal paste, pour in meat, 
'Cover with pats of corn meal. Blake % to %hr. in hot oven^ in pan of 
water. 

You can also thicken the entire mdxture with corn meal and turn 
into pan. Timbal molds lined and filled make a very satisfactory indi- 
vidual dish as it is difficult to serve the large loaf in slices. If one 
^objects to veal or pork substitute ibeef from the neck and flank fat. 

CASSEROLE — Mrs. Thos. S. Bonneau. 

1/^ lb. fine chopped cooked meat, i/^ teaspoon salt and white pepper, 
^ teaspoon Marjoram and thyme and celery salt, i/4 teaspoon minced 
■onion and parsley, a dash of cayenne pepper, 3 tablespoons cracker 
crumbs, 1 egg well beaten. Warm water or stock enough to make a 
paste. Mold in boiled rice and steam 20 minutes. To be eaten with 
tomato sauce. 

Tomato Sauce — 1 tablespoon butter, 1 cup stewed and strained toma- 
toes, 1 tablespoon flour, 1 tablespoon minced onion. Fry onion in butter, 
add flour and cook together. Then throw in the tomatoes and stir until 
thick. 

DEVILED CHOPSr— Mrs. W. F. C. Hasson. 

Mix well together 1 oz. butter, 1 teaspoon made mustard, i^ teaspoon 
French mustard, salt, pepper, cayenne, 1 teaspoon hot Chutney, 1 tea- 
spoon grated horse-radish, a little Chili vinegar, and the juice of 1 
lime. Rub a little of this on 2 thick mutton chops broiled rare, and put 
the rest of the sauce over them in a very hot dish. 

PORK PIE^Mrs. V. Neale. 

(To be served cold with breakfast or lunch.) 
Cut up some cold roiast pork into rather large dice; have % meat 
■at^nd Vs fat; put the bones and trimmings in a saucepan and make a 
S'ood gravy out of them'. Put the pork into a deep pie dish, season well 
with salt, pepper, a little sage, and a very little chopped onion. -Fill 
halfway with part of the gravy (cooled and seasoned), cover with a 
Sood plain short crust, ornament with paste leaves, and bake about % 



MEATS 59^ 

of an hour in a moderate oven until brown; then take it out and pour 
the remainder of the gravy (hot) through the hole in the center until 
nearly full. Memorandum: Be sure to make a small hole in center 
before placing the pie in the oven, otherwise it will not be wholesome. 
When cold the gravy should be all in a jelly; and the whole should; 
be well seasoned. 

PORK A^'D BEANS — Mrs. C. F. Robinson. 

Put 1 pt. of pea beans in bean pot, with 1 tablespoon of syrup, a 
dash of cayenne, and 1 lb. of fat salt pork, scored, placed on top; cover 
with cold water, and bake in moderate oven from 12 to 24 hrs., adding 
hot water as it evaporates. They must not be allowed: to get dry until' 
the last hr., when the water must be somewhat cooked down. If these 
directions are followed, the beans need mot be soaked over night. 

HAM, SUGAR BAKED— Miss Parsons, Kentfield. 

Put the ham to soak in cold water the morning of the day before- 
cooking. Put it over the fire next day, and boil 6 or 7 hrs., until soft, 
or until a fork can be turned partly around in the rind. Strip off the 
rind, which can be done readily if the ham is done enough. Rub over 
the surface % cup of brown sugar; put into the oven in a dripping pan, 
and bake until nicely browned, or about an hour in a slow oven. In- 
serving, slice very thin. 

TO BAKE A HAM— Mrs. W. F. Jones. 

Soak the ham over night; in the morning scrape, clean, lay the hana 
in pan skin down, cover the part where there is no skin with 
a paste about i-^ in. thick made of graham flour wet in cold water; as 
the ham bakes, fill the cracks which form with some reserved paste. 
Put it into the p^n dry and bake about 5 hrs. in a slow oven, or longer 
if the ham is very large. Remove crust, skin and all, and stick the* 
ham with cloves; rub with bread crumbs, ard brown, or frost, and gar- 
nish the bone with fancy paper. 

TO BOIL HAM— Mrs. L. A. Lancel. 

Wash the ham thoroughly, and soak it if necessary. Have boiling Yz 
gallon of claret with enough water to cover the ham; a good-siz-^d" 
ham will need to boil 3 hrs., or until a fork enters easily. When do^e, 
remove the skin; sprinkle the ham with bread crumbs on top, ant 
stick in a few cloves; then brown in the oven. Or, if boiled in water, 
when the skin is removed, while hot pour over it champagne or brandy 
with a little sugar; keep on pouring till about 1 cupful is absorbed,, 
letting the ham remain in the liquid until cold. 

BOILED HAM— Mrs. B. M. Sims. 
Scrub the ham thoroughly with a brush and cold weak borax water, 
put in cold water and soak over night; put on to boil In a large kettle- 



■60 MEATS 

-as the ham must be covered with water. Let come to' the boil very 
slowly, remove the scum which rises. When it begins to boil, add 12 
whole cloves, 12 peppercorns, 12 allspice berries, 2 blades of mace, 2 
"bay leaves, the outsid'e stalks of 1 teunch of celery, a qt. of cider or a 
-cup of vinegar, boil gently allowing (25 mini, to the lb., or until easily 
l)ierced by a fork; let stand in the pot liquor until cool, then lift out. 
peel off the skin, stick with cloves if liked, roll it in dry crumbs in 
which 3 tablespoons of brown sugar have been sifted, put in dripping 
pan set in the oven till the the crumbs form a crisp brown crust. 

HAM CUSTARD— Mrs. W. F. Jones. 

From a ham bore, cut sufficient lean meat to make about 1 pt. after 
it is chopped very fine. To the meat add 1 teaspoon chopped parsley, 
a little paprika, 4 well beaten eggs and 1 pt. of milk. If the ham is 
pretty salt no other salt will be needed. Bake until it sets; serve at 
once. Nice for breakfast or lunch. 

CAROLINA— SOUTHERN DISH— Mrs. Thos. S. Bonneau. 

1 lb. of rice, 1 lb. of sausage, 1 lb. of ham, 2 onions, 2 large toma- 
toes, a small piece of red pepper, a sprig of parsley, a heaping table- 
spoon lard, 1 pt. of boiling water, a little salt. Wash the rice and soak 
it 1 hr., cut up the sausage, tomatoes, onions, parsley, peeper and ham. 
"Fry these in the lard, then add the water. Stir in the rice gradually; 
cover the pot and set it where it can cook slowly; serve while hot. 
Carolina is very nice madte with oysters, shrimp or chicken substituted 
tor sausage. 

BACON WITH CREAM/ GRAVY— Mrs. Thos. S. Bonneau. 

Cut the bacon into the thiinnest of slices and soak in milk for 10 or 
15 min., grease a hot frying pan with a little of the fat, dip the slices 
of bacon into flour, and fry brown, laying them on brown paper to 
drain. Pour out the fat in the pan and put in the milk the iDacon was 
soaked in. Mix a tablespoon of flour with a little cold milk and a'did 
when the milk is at the boiling point. Stir well, let it boil up once 
and pour over the bacon. 

TONGUE— Mrs. R. S. Barclay. 

'Boil a fresh beef tongue till it is tender enough to run a straw 
through. Plunge in cold water, remove skin, then put in oven to heat. 

Take 2 tablespoons of butter and 1 small onion cut up. Put in fry- 
ing pan and leave till thoroughly hot without browning. Put tongue 
in fryingpan, and keep turning till it is brown. Remove tongue to oven 
^gain. Add to mixture in pan 1 talalespoon flour, enough bouillon to 
make gravy, i^ teaspoon mustard, 2 tablespoon Worcestershire, 2 table- 
spoons currant jelly, 1 cup vinegar, 14 teaspoon ground cloves, small 
«altspoon utmeg, little allspice, salt to taste. Stir all till well blended. 



MEATS 61 

Add tongue, and etew about 20 min., turning often. White wine or 
claret may be substituted for vinegar, and brown sugar for currant 
jelly. This makes a delicious entree, or a lunch dish. 

BREADED BEEF TONGUE— Miss Annie Day. 

y2 doz. large slices of cooked corned tongues, l^ can tomatoes, 1 
large onion, a bit of bay leaf, 3 tablespoons butter, 3 tablespoons flour, 
Va cup bread crumbs, 1 egg, salt and pepper. Dip tongue in egg and 
then in crumbs and saute in butter. Place on a. dish an5 pour around 
the sauce, made by adding butter and flour cooked together with the 
tomatoes, onion and bay leaf for 15 minutes. Season to taste with salt 
and pepper. 

BAKED BEEF TONGUE— Miss Annie Day. 
Boil a fresh tongue 1 hour, skin, and lay in the roaster upon a layer 
of sliced vegetables — carrots, turnips, onions, a tiny piece of garlic; 
in fact any vegetable you may bave; season all well with salt and a 
little cayenne. Pour over all some of the water in which the tongue 
was boiled. Cover and cook slowly for two hours. Serve with vege- 
tables around the tongue and thicken the gravy with browned flour 
•and pour over all. Add more seasoning if desired. 

STEWED FRESH TONGUE— Mrs. W. F. C. Hasson. 

Soak a fresh tongue in cold! water 1 hour; boil 3 hours, and put on 
one side till cold. Put it in a stewpan, cover with stock, add salt, 
cayenne, 1 dozen cloves, 1 turnip, 1 carrot, 2 onions, and i/^ head 
celery, all cut very small. Stew gently l^^ hrs.; take out the tongue 
and add to the gravy 1 tablespoon made mustard, 3 tablespoons mush- 
room catsup, 1 tablespoon Worcestershire, 3 pickled gherkins chopped 
fine, 1 tumbler port or red wine, and] 2 ozs. butter braided with 3 table- 
spoons browned flour boil and stir this till smiooth; put back the 
tongue and simmer l^ an hour; dish the tongue, and pour the sauce 
over it. 

SHEEP'S TONGUE, SPANISH— Miss H. Pregge. 
Put 8 sheep's tongues into water and boil until tender; skin while 
hot, then slice them and place in a saucepan with 1 can of tomatoes; 
add a little onion, pepper, and salt. Boil i/^ hr, ; before removing from 
the stove, thicken with 1 tablespoon of flour, j 

BOILED LAMBS' TONGUES— Mrs. L. A. Lancei. 

Take as many lambs' tongues as you like, clean and put in boiling 
water; add salt, pepper, celery, carrots, turnips, laurel leaves, a little 
green pepper, and garlic. Boil all together till done; peel, and serve 
very hot. Boiled calves' feet, same as lambs' tongues. 

Sauce for Lambs' Tongues or Calves' Feet — Take small chives, es- 
chalots, and parsley; chop fine. Mix well 2 heaping tablespoons of the 



62 MEATS 

chopped greens, 6 ttables.poons of olive oil, 8 of vinegar, V2 tablespoon 
of salt, 1/^ teaspoon of pepper, i/^ cup capers; serve on hot tongue. 

CALVES' TONGUES— Mrs. A. Decourtieux. 

4 calves, tongues, 1 onion, 1 teaspoon salt, i/^ teaspoon pepper, 3' 
tablespoons butter, 3 tablespoons flour, 2 cups boilirig water, 1 table- 
spoon beef extract, 1 tablespoon vinegar, i/^ teaspoon salt, 14 teaspoon 
paprika, 1 tablespoon capers, 12 stoned olives, sliced. Cover tbe 
tongues with boiling water, add the onion, sliced, together with salt 
and pepper, cover and simmer slowly, until thoroughly dlone. Remove 
from the water and skin the tongues, then cut them in halves length- 
wise. Brown the butter in a saucepan, add the flour, and brown thor- 
oughly, stirring all the while carefully; then add the boiling water, in 
which you have dissolved the beef extract. Season with salt, paprika, 
vinegar and' capers. Then add the tongues, which should have been 
reheated. Dish on a hot platter, add the olives and serve. 

CALVES' FEET A LA M A R EC HAL— Mrs. W. F. C. Hasson. 

Boll, bore and cut into inch pieces, 4 calves' feet. Fry till soft in 4 
ozs. butter, 2 onions, a little garlic, 2 green peppers and some mush- 
rooms, all chopped small; add salt, pepper, cayenne, and a little mace; 
stir in 4 tablespoons of flour, and then ad'd boiling milk enough to make- 
the mixture as thick as rich cream. Put in the feet, and mix all well 
together. Take off the flre, add the yolks of 2 eggs, the juice of a lime, 
andi a tablespoon of water, all well beaten together; pour this mixture- 
into a buttered pan, and put it by until cold; cut into slices, dip twice 
into egg and bread crumbs, fry to a light brown in butter, and serve 
very hot. 

TRIPE, SPANISH— .Miss H. Pregge. 

Take about 2 lbs. of tripe (honey-comb is the best) ; wash thoroughly 
and cut into small pieces; then put irto a saucepan and scald with 
boiling water for 10 or 15 min.; pour off the water and add 1 qt. of 
tomatoes, a little salt, a small piece of green or red pepper and about 
5 whole cloves, a small onion cut fine, and a lime thinlv sliced. Boil 
for 1 hr. and thicken with 1 tablespoon of moistenei flour; serve hot. 
To be nice, the tripe must be fresh and tender. 

FROGS A LA POULETTE— Mrs. W. F. C. Hasson. 

Joint the hind legs and backs of 12 frogs; put in a closely covered 
stewpan with some truffles, a small can of mushrooms sliced, a glass of 
good white wine, salt, white pepper, cayenne, mace, and 4 ozs. butter; 
stew gently 15 min., stirring once or twice; if then tender, add 1 tea- 
spoon cornstarch rubbed into 1 oz. of butter; let it cook 2 min., take 



MEATS 63 

from the fire, and stir in the yolks of 6 eggs beat up well with i/4 Pt- 
cream. Do not put on the fire again after putting in the eggs. Cut 
the inside of a German loaf into a nice shape and fry brown; put into 
the center of the dish, and stick into it skewers decorated with truffles, 
limes, and mushrooms. Put the frogs and sauce abound this, an<? 
serve very hot. 

CANVAS-BACK DUCKS — Mrs. W. F. Jones. 

Tie the skin tightly to the neck of the duck, then put inside 1 level 
tablespoon salt and 1 teacup of water. Sew up as tightly as possible, 
put in a dry pan and bake in a hot oven from 20 to 30 min., according 
to size of duck. As the ducks brown, turn them; when do-De serve 
Immediately. 

DUCKS (WILD)— Mrs. L. A. Lancel. 

Ducks 17 min. Have oven very hot; put in ducks with small amount 
of water in the pan. Cook 17 min. -Split the meat away from the breast 
bone, ard squeeze on it i^ lemon covered thickly with paprika. Serve 
piping hot. 

STEWED SQUABS— Mrs. W. F. C. HassOn. 

Make a stuffing of the livers and hearts chopped fine with a little 
butter, chopped pork, the yolk of an egg, salt, cayenne, and a little 
lemon. Stuff with this 6 squabs, put them in a stewpan, cover with 
stock, and stew gently i/^ hr. ; take out the birds and add salt, cayenne, 
"3 tablespoons mushroom catsup, 1 tablespoon Worcestershire, 1 table- 
■spoon lime juice, 1 large glass of port or sherry, and 2 ozs. butter 
braided with 2 tablespoons browned flour, put back the ibirds for 10 
min. Fry some thick slices of bread, stand a bird on each, and pour 
the sauce over all. 

SWEETBREADS— Dp. C. B. Brown, S. F. 

Parboil 2 pairs or 1 lb. of sweetbreads 15 mins., blanch, and cut 
into dice. Melt 1 tablespoon of butter, add 1 rounded tablespoon of 
flour, and cook until thick; slowly, add 14 pt. of cream, and 1 gill as- 
paragus liquor; cook together until the sauce is thick; add the sweet- 
breads, and 1 cup of fresh asparagus cut into small pieces. Stir care- 
fully until cooked, adding 1 teaspoon salt and a dash of cayenne. 

SWEETBREADS — Mrs. W. F. C. HassOn. 
Lay the sweetbreads in cold water for 12 hrs., changing the water 
several times; then boil them 5 minutes, drop into cold water, skin 
them, and lard them with fat bacon. Put in a stewpan 1 small carrot, 
2 small onions, and a teaspoon parsley all minced, the sweetbreads 
and 1 pt. of stock; season with salt, pepper, cayenne, and a little mace, 
and stew till tender. Clean and slice a dozen mushrooms, boil them 5 



64 MEATS 

minutes in water and lime juice, drain them, and put them in a, stewpan 
with a pt. of good brown sauce; stew till reduced] i/^. Dish the sweet- 
breads, and pour the sauce over them'. 

SWEET BREADS A LA POULETTE^Mrs. Fronmullep. 

2 sweet breads blanched and cut in cubes and 1 cup poulette sauce. 

Poulette Sauce^ — M'elt 2 tablespoons butter with 2 tablespoons flour,, 
cook until frothy and add % cup white stock. "When cooked add yolks 
of 2 eggs mixed with 2 tablespoons cream, pouring sauce into eggs- 
gradHially. Strain into saucepan, add 1 tablespoon lemon juice, 1 table- 
spoon butter, pepper, salt and 1 teaspoon chopped parsley. Put sweet 
breads into this sauce and when hot pour over buttered toast. Garnish 
with lemon and parsley. 

QUAIL PATE— Mrs. L. A. Lancel. 

6 quail or same amount of chicken, 2 lbs. veal, 1 lb. fresh pork.. 
Put into a bean pot a layer of quiail, pork and veal alternately; seiason 
each layer with pepper, salt, a little garlic, and a few bay leaves; keep 
on until all the meat is used; add i/^ pt, of good stock; so'me use white 
wine. Cover tightly so that no steam can escape; mix a paste of flouf 
and water to put around the cover so that the jar will be air-tight. 
Bake 2i/^ hrs. in a moderate oven. The meat can also' be chopped fine, 
and baked' in the same way. The bones of the veal should be placed 
on top of the meat when ready to be covered for the oven. 

BRAINS A LA VINAIGRETTE— Mrs. Walter S. Hobart 

(Dinner entree after soup.) 
Put into a fryingpan 2 large tablespoons butter; make smoking 
brown. Add 1 tablespoon chopped estregon or small garlic, 1 table- 
spoon chopped eschalot, 1 tablespoon of chopped parsley, 1 cup of 
bouillon or soup, 1 cup of white wine, 2 tablespoons of vinegar, 3 or 4 
bay leaves, black pepper and salt to taste. Boil all together 10 min.; 
add prepared brains to the mixture, and boil 15 min. Let the brains 
be divided in large pieces, not chopped fine. 

BRAIN PATTIES— Mrs. Anna Stubbe, Banning. 

2 sets brains, i/^ can mushrooms, French peas, butter sauce, pepper, 
salt, nutmeg. Boil, clean and chop the brains very fine. Have ready 
the drawn butter sauce, quite rich and thick, stir the brains into the 
sauce, and heat thoroughly. Add mushrooms chopped fine. Fill pas- 
try shells, with mixture, add a grating of nutmeg on top and, last, a 
few peas that have been warmed in their juice and well seasoned. 
Serve as entree. 

CASES FOR ENTREESr— Mrs. W. F. Jones. 

1 well beaten egg, 1 cup sweet milk, 1 full cup flour, pinch each of 
salt and baking powder, sifted with flour. Hiave fat smoking hot, heat 



MEATS 65 

iron in fat, dip iron into batter and drop quickly into fat. When 
brown, remove gently onto cheesecloth, or brown paper. This makes 
about 3 doz., and by keeping tightly tinned will be good for some time, 
it reheated before using. 

SAUCE BECHAMEL— Mrs. Wm. B. Noble. 

Put 1 tablespoon of 'butter in a frying pan, when melted add lan even 
tablespoon of flour; mix until smooth, add 1 gill of cream and 1 gill of 
stock; stir continuously until it boils; take it from the fire, add the 
beaten yolks of 2 eggs, i/^ teaspoon of salt, 14 teaspoon of pepper, and 
it is ready to serve. Do not boil after adding the yolks. 

SAUCE HOLLANDAISE— Mrs. W. B. Bradford. 

1 heaping tablespooni butter; when melted, laddi 1 tablespoon flour, and 
cook a few minutes. Then add 1 teacup of boiling water, and stir until 
smooth. Gradually add the yolks of 2 or 3 eggs, the juice of 1 lemon, 
salt, and red pepper. Nice for fish or meat. 

HORSE-RADISH SAUCE— Mrs. Geo. Boyd. 

Ingredients: 3 or 4 tablespoons of cream, 4 tablespoons of grated 
horse-radish, 1 teaspoon of pounded sugar, 1 teaspoon of salt, i^ tea- 
spoon of pepper, 2 teaspoons of mustard, vinegar. Mode: Grate the 
horse-radish, and mix it well with the sugar, salt, pepper, and! the 
mustard which has been mixed with vinegar; put in the cream, and 
warm in a double boiler; do not allow to boil, or it will curdle. With 
cold meat, serve cold. This sauce will last several days. 

DRESSING FOR CHOPS— Mrs. R. E. Neil. 

2 pickled cucumbers, 1 pickled onion, 1 tablespoon capers; chop all 
fine and add 1 tablespoon tomato catsup. Melt 1 tablespoon butter; 
add to it 2 teaspoons flour, 1 cup of stock arid the chopped pickles. 
Simmer 5 minutes, and pour over the chops. This is nicest with 
'breaded chops. 

TOMATO SAUCE— Mrs. W. B. Bradford. 
1 pt. canned tomatoes, 1 tablespoon butter, 1 tablespoon flour, 8 
cloves, and a small slice of onion. Cook tomatoes, cloves and onion 10 
minutes. Heat butter in a pan, add the flour, stir until brown; add to 
the tomatoes, and boil 10 minutes longer; season with salt and pepper, 
and strain through a sieve. 

SPANISH SAUCE— Mrs. Thos. S. BOnneau. 

A small clove of garlic, a good sized onion, tablespoon and V2 of lard, 
2 green peppers, fry brown. 6 or 7 tomatoes, salt to taste, stew about 
10 min. Canned tomatoes will answer. Pour sauce over Rock Cod, 



■^6 MEATS 

Omelette, Chops, Steak, or fried Chicken. (Sausages, add a little 
thyme). v 

WINE SAUCE FOR VENISON — Mrs. W. F. Jones. 

Simmer together % glass currant jelly, i^ glass water, 1 tablespoon 
butter, juice of Vz lemon, 1 teaspoon salt, dash of paprika, and 3 cloves. 
Strain and add i^ glass port wine, and a little of the game gravy. 

MUSTARD — Margaret Ware, Santa Rosa. 

3 tablespoons mustard, 1 tablespoon sugar, 1 beaten egg and add 
gradually % cf a cup vinegar. When well mixed put on stove and stir 
till it begins to boil; remove immediately and add, 2 tablespoons olive 
oil and salt to taste. Put in a large necked bottle or jar, cover tight 
and put in cool place and it will keep for weeks. If preferred ibutter 
can be substituted for the oil. 

OYSTER DRESSING— Mrs. W. F. Jones. 

Remove all the crust from a baker's stale loaf, and crumb up fine; 
work in 1 cup of butter, a dash of cayenne, and salt to taste. Add 1 
qt. of fresh oysters and sufficient strained juice to moisten the dress- 
ing. Fill the craw of the turkey with plain dressing, and about y^ hr. 
before serving put in oyster 'dressing in the body. 

PLAIN DRESSING— Mrs. W. F. Jones. 

Make the same as above, omitting the oysters; season with sage; 
wet with nice rich milk; chop an onion fine, cook in butter and stock 
or water, and add, if onions are agreeable, but do not ibrown the onion. 
A few olives added makes an agreeable variety. « 

CHESTNUT DRESSING— Mrs. L. A. Lancel. 

1 lb. chestnuts boiled, 1 lb. beef, % lb. fresh pork, chopped all to- 
gether. Season with Salt and pepper; add % loaf of baker's bread 
soaked in water and drained, and 2 ^beaten eggs. 

CHESTNUT DRESSING— Mrs. McMahon. 

1 qt. chestnuts; shell, 'clanch, and boil them until tender; strain, 
mash or chop fine; add 1 tablespoon butter, 1 teaspoon salt, and a 
saltspoon of pepper. Mix, and put into the turkey. Do not mash too 
fine. I think it better to chop with a hash knife. Or 1 cup of French 
chestnuts i)repa»-ed as above may be added to a rich bread and butter 
dressing. 

CHESTNUT FORCE-MEAT— Mrs. Fronmulier. 

V2 lb. sausage meat, 1 cup chopped mushrooms, "Vz lb. cooked chest- 
nuts, 1 tablespoon chopped parsley, 1 saltspoon thyme, pepper, salt, i^ 
cup bread crumbs, 1 shallot, 2 tablespoons butter. Cook finely chop- 



MEATS 67 

I)edj shallot in butter 2 or 3 min., add sausage meat amd cook about 5 
min., then add mushrooms and mashed chestnuts and all other ingredi- 
ents and stuff turkey. 

POTATO DRESSING— Mrs. W. F. Jones. 

This is better for tame duck or goose than any other dressing. To 
a qt. of mashed potatoes whipped light add Vz cup butter melted, a 
grated onion and about 1 cup of celery cut as for salad, 2 teaspoons 
chopped parsley. Season highly with pepper and salt. 



70 ADVERTISEMENTS 

A. B. THOMSON 

Dry Goods, 
Notions, Gents Furnishings 

Linen Goods Imported from Europe Direct. 

SAN RAFAEL, CAL. 

THE JOURNAL 

The Leading Paper 
of San Rafael, Cal. 

Saddle Horses Stylish Turnouts Four-in-Hands 

Telephone Red 1031 

ROBINSON'S LIVERY STABLES 

7^0 Third Bt. Ban Rafael 



Special Attention to Boarding- 
And Transient Horses ::'::: 



"1^ "IST "fST "IST 
«^ «^ «^ «^ 

Opposite 

Williams' Furniture Store MERRITT ROBINSON, 

Proprietor 



ADVPJRTI3EMENTS 71 

W. Von Husen Telephone, Main 28 H. C. Eckhoff 

W. VON HUSEN & CO. 

Incorporated 
First-class and Complete Stock of 

Groceries, Fruits and Produce 

Wilkins Block, Fourth St., Bet. A and B SAN RAFAEL, CAL 

Phone Red 1451 

JOHN NELSON 
Painter and Paper Hanger 

And Dealer in PAINTS, OILS AND WALL PAPER 

House- and Sign Painting, Paper Hanging, Decorating, Tinting, Calcimining 
Estimatss Furnished on Ev2ry Kind of Work 

S Tama/pais ave. Opposite Broadguage Depot. San Rafael 

(^rand Qotral mtel 

720 FOURTH ST, SAN RATAEL, CAL, 

Under Complete New Management. 
Conducted in First-class Style 

No Expense or Care Spared to Please Patrons 



HENRY A. CRANE, 

Tolophone, Main 29 Proprietor 



72 ADVERTISEMENTS 



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Vegetables 



RULES FOR COOKING VEGETABLES. 

Put all fresh vegetables to oook into boiling water. 
Onions and string beans require more time than other vegetables, 
1^ hours at least being required to cook them tender. 

STUFFED POTATOES— Mrs. J. E. Alexander. 

Bake good sized potatoes; when done, cut off top (the long way) 
scoop out the inside and mash ; season with butter, cream, salt, pepper, 
and beaten white of egg; refill the potatoes and brown in oven. Must 
be eaten immediately. 

ESC A LOPED POTATOES. Mrs. A. A. Smith. 

Use a deep baking dish suitable to place on the table; or a granite 
pan with a napkin wrapped around it will answer. Slice cold boiled 
potatoes; place 2 slices of salt pork in the bottom of the dish, then a 
layer of sliced potatoes ; over the top of this sprinkle pepper, salt, and 
a little flour with a few pieces of butter; repeat this till the dish is full; 
finish the top with flour and butter; fill with milk, and place in the 
oven; bake 1 hr. This is a nice dish for lunch. 

POTATO SOUFFLE— Mrs. Fronmuller. 
2 cups hot mashed potatoes, 2 tablespoons melted butter, i^ cup 
cream, 2 eggs, 1 teaspoon salt and pepper. Beat potatoes until smooth 
and light, add butter, cream, beaten yolks and seasoning. Fold in 
stiffly beaten whites and pile in buttered dish not smoothing the top, 
and bake on top sLide a light brown, y^ cup of grated cheese is an 

agreeable variation to this dish. « 

POTATOES IN FANCY GUISES— Mrs. Ernest Lovell. 

1 qt. of boile^ potatoes cut fine, 1 onion, 1 carrot, 3 tablespoons but- 
ter, 2 tablespoons flour, 1 teaspoon salt, y^ teaspoon pepper, 1 pt. milk, 
1 cup grated bread crumbs. Flour beaten in 2 tablespoons of the but- 
ter, add onion, carrot, salt and pepper. Having warmed the milk pour 
over all and let come to a boil, simmer for 5 min. Strain over potatoes, 
aid bread crumbs. Dot with remainder of butter and cook in oveM 
20 minutes. 

SWEET POTATOES WITH SUGAR— Mrs. A. F. Fechteler, Wa«h. D. C. 
Boil and peel potatoes; pwt into a skillet 1 cup of sugar, 1 table- 
spoon butter and y^ cup of water. Let cook about 15 mim., then put in 
potatoes and cook slowly until nicely browned. 



74 VEGETABLES 

STUFFED PEPPERS^Mrs. M. B. Walker. 

1 rb. flat miacaroni, cooked soft in boiling salt water, 1 cup chopped 
cooked meat — ^sausage preferred — 1 finely chopped onion simmered 
till soft in 1 tablespoon olive oil, add % cup tomatoes, salt to taste, 1 
cup corn, minced parsley, celery and Chili pepper. Add to macaroni. 
Cut the stem end off peppers, take out seeds, then fill with mixture 
and replace top of peppers, either by tying or fastening v/ith splints 
of wood. Place in baking pan with a very little water and bake in 
moderate oven about 20 min. Serve with or without tomato sauce. 

BELL PEPPERS— Mrs. H. O. Howltt. 
Stuffed with Virginia Green Corn Pudding (Texas Dish). 

Select firm large peppers, cut off tops, take out centers. Make a 
corn pudding by scraping the corn off from 6 ears of corn. Beat 3 
eggs separately. Put the corn and yolks togethern stir hard, add 2 
table^oons melted butter, then 1 pt. of milk gradually, beating all the 
while; next a little sugar and a pinch of salt; lastly the whites of the 
eggs. Put all in the bell peppers, place in a baking d.ish and cook 
slowly. Cover at first, then remove cover and brown. Send to table 
hot. 

STUFFED PEPPERS— IVlrs. Francis C. White, Everett Wash. 

Take large green peppers and soak them for Vz hour in very cold salt 
water, remove all the seeds but one in each pepper; then stuff them 
with creamed oysters or sweetbreads and a bit of butter in center of 
each. Bake about 20 minutes. 

STUFFED BELL PEPPERS^Mrs. O. J. Short. 

Select large well shaped bell peppers, cut off stems and place pep- 
pers broad end down; slice off tops and scoop out seeds. Stuff with 
the following: 1 cup bread crumbs, 1 cup chopped boiled ham, 1 large 
ripe tomato, 1 oSion, 1 beaten egg, a little parsley, salt and pepper; 
mix thoroughly. 

STUFFED GREEN PEPPERS^IVIrs. L. A. Lancet. 

Cut off the tops of good fresh peppers; take out all the inside; fill 
with a mixture of sausage meat mixed with bread crumbs, egg, salt, 
and a little milk if necessary; put them in a saucepan with some nice 
stock and a good piece of butter; cover tightly and steam IVz hours. 
Thicken igravy with teaspoon cornstarch. 

GREEN CORN FRITTERS^Mrs. R. E. Neil. 

1 dozen ears corn grated or scraped; yolks of 4 eggs; 3 tablespoons 
flour. Fry in lard and butter mixed. 

CORN FRITTERS^Mrs. A. A. Smith. 

y2 can of corn, the same quantity of rolled cracker, 2 eggs beaten 



VEG^ETABLES 75 

separately, a pinch, of salt, and pepper. Wet the mixture with milk 
suflBcient to drop from the spoon; fry in a mixture of butter (and 
lard in a frying pan. 

CORN OYSTERS — Mrs. H. M. Jones, Pomona. 
1 pt. grated corn, Vz cup of milk, % cup of flour, 1 level teaspoon 
l)aking powder, 1 tablespoon melted butter, 2 eggs, salt and pepper. 
One tablespoon makes an oyster. Fry in butter and serve hot with 
Tautter. 

CORN CHOWDER^Mrs. A. A. Smith. 

3 slices of salt pork cut in dice and fried brown, 1 large onion sliced 
and fried in the pork fat, 6 boiled potatoes sliced. Hteat 1 qt. of milk, 
stirring in 4 rolled crackers and small pieces of butter size of a wal- 
nut, salt and pepper to taste, put altogether, adding 1 can of corn and 
toil up once. 

CORN TIMBALES— Mrs. C. C. Stevenson. 

Take 6 ears of sweet corn and press out the pulp; to 1 cup of corn 
add 1 tablespoon of butter melted, i/4 teaspoon paprika, % teaspoon 
salt, the beaten yolks of 3 eggs, then the stiffly beaten whites and 1 
tablespoon flour. Butter corn timbale molds, then fill with the mix- 
ture % full, set in a pan of water and place in a liot oven. Bake until 
firm, then unmold onto a hot plate. 

SWEET PEA TIMBALES— Mrs. F. D. Madison. 

Boil spaghetti or macaroni in long pieces in salt and water. Butter 
molds, begin in center of bottom and gradually wrap the spaghetti 
around until the mold is all lined with it. Sometimes the spaghetti 
will not stick, if so, dip it in the ibeaten white of an ^gg. Filling — Mash 
and strain 1 cup peas, add 1 beaten egg, 2 teaspoons pate de foie gras, 
salt, pepper and celery salt to taste, 3 tablespoons cream, 2 tablespoons 
white sauce, 1 teaspoon flour wet in a little chicken stock. When 
mixed it should be the consistency of molasses. Pour into molds and 
bake 15 min. Turn out onto rounds of toast. 

PIMIENTO TIMBALES— Mrs. F. D. Madljson. 

Butter and line each timbale mold; wdth a pimiento, fill with t'he follow- 
ing mixture: i^ cup of boiled spaghetti or macaroni, 1 tablespoon pate 
de foie gras, 4 tablespoons cream, 1 egg (beaten), 2 tablespoons white 
sauce, celery salt, pepper and salt to taste. Chop spaghetti very fine 
and stir all together. Put in molds and sprinkle on top with Parmesan 
cheese and powdered cracker. Place molds in pan standing in a little 
water and bake 15 min. Turn out on rounds of toast and cover with 
prin-temps, cream or butter sauce. This recipe is for i^ dozen tim- 
l)ales. 



76 VEGETABLES 

STUFFED PIMIENTOS MO R RONES— Mrs. W. F. JOnes. 

To 1 large can of pimientoes take 2 cups finely minced meat, 1 cup 
cracker crumbs, 2 teaspoons chopped parsley, 2 tablespoons butter, 
2 teaspoons chopped capers, 8 drops celery extract, a little onion juice, 
Worcestershire, paprika and salt to taste. Fill the pimientos and place 
each one in a ramekin or in a large porcelain dish in which they can 
be served. Pour over them the juice from the can and heat thorough- 
ly. Prepare a white sauce by blending 1 tablespoon of butter with 1 
of flour; thin with creami until right consistency, add a little chopped 
parsley, 1 chopped truffle and season with salt, cayenne and tabasco. 
Pour hot over peppers and serve. Also pimientos are delicious stuffed 
with my cream crab or shrimp recipe and served as when stuffed with 
meat. 

STUFFED TOMATOES AU PIMIENTOS MORRONES— Mrs. L. A. 

Lancel. 

6 medium sized tomatoes, 1 cup boiled rice, i/^ cup chopped Pimientos 
Morrones, paprika andi salt to flavor. Directions: — Gut off the tops of 
the tomatoes, remove inside with a spoon, mix the rice, Pimientos, 
parsley, salt and paprika, fill the tomato cases with the rice mixture 
and on top of each place half level teaspoon of butter, put in oven and 
brown; garnish with slices of lemon. Serve on a lettuce leaf. 

TOMATOES STUFFED WITH HAMBURGH ER STEAK. 
-hMps. H. O. Howitt. 

Take 12 large, firm antd ripe tomatoes; remove the tops with a 
sharp knife, also the centers; fill with the following mixture: Mix 
well some Hamburgher steak with browned bread crumbs, chopped 
onion, salt and pepper, and especially butter; ibe sure that the firm 
textures of the steak tis well broken up ; then fill the tomatoes with 
this mixture, with the centers of the tomatoes added; place the tops 
on them, bind with a light string, and lay in a kettle in which are 
placed some strips of bacon; steam for % of an hour; then remove 
the strings carefully and serve. Be sure they are browned before 
serving. 

EGGS AND TOMATOES^Dr. C.B. Brown, S. F. 

Mix 1 tablespoon butter and 1 dessert spoon fiour; cook together 
and add Vz pt. of thick tomatoes. When this is hot, add 6 eggs beaten 
light, 1 teaspoon salt, and :^ teaspoon onion juice. 

OKRA AND TOMATOES^Mrs. Thos. Sv Bonneau. 

Wash pods of okra and cut them in thin slices sufficient to fill a qt. 
measure; peel tomatoes to fill a pt. cup when sliced, put together in 
a saucepan, add a little salt, cover, and let simmer gently for half an 
hour, add a tablespoon of butter with pepper and serve. 



VEGETABLES 77 

SPAGHETTI (HAWAIIAN)— Mrs. Geo. Rodden. 

Break up fine i/^ package of spaghetti, put in boiling salt water and 
cook steadily y^ hr., and drain in colander. Put into a good sized sauce 
pan a slice from a square of butter almost an inch thick and brown 
with 1 tablespoon flour. Add 1 clove of garlic, 4 onions chopped fine, 
2 teacups soup stock, 1 can mushrooms, 1 small can tomatoes, season 
with salt, pepper and chopped parsley. Brown spaghetti in a little 
olive oil, pour over it the sauce and simmer 15 min. Just before serv- 
ing add small slice of butter, garnish with parsley and enjoy a royal 
dish. 

RICE, SPANISHr-^Mrs. L. A. Lancel. 

Put 1/4 cup of rice into a pan with 1 heaping tablespoon of lard; let 
boil until all the kernels turn white; then add 1 qt. of tomatoes, 1 
green pepper, 1 large onion browned in butter, and salt; if not hot 
enough, add more pepper. 

CREAMED MUSHROOMS — Dr. C. B. BrOwn, S. F. 

1 lb. mushrooms, 2 tablespoons butter. Put mushrooms into- melted 
butter; and cook until soft. Add 1 gill cream, 1 teaspoon salt, andi a 
dash of white pepper. 

CREAMED MUSHROOMS— Mrs. R. S. Barclay. 

(Entree.) 

2 cans French mushrooms, 1 small can Pimientos, 1 lb. sweetbreads. 
Heat 1 tablespoon butter till it bubbles, without browning. Add a lit- 
tle onion, salt and pepper. Steam for short time, taking care not to 
burn. Add juice from mushrooms, stir till thick; thin with milk till 
consistency of cream. Add peppers, cut fine, and pepper juice, mush- 
rooms and sweetbreads. Cook till thoroughly heated, taking care not 
to burn. (Sweetbreads for this are prepared in usual way). 

NOODLES A LA GERMAN— Mrs. Thos. Duffy. 

2 eggs beaten light; add 2 tablespoons water. Put some flour in a 
bowl, add the ^zz, beating well; add more flour to make stiff; knead 
light like bread; roll thin as possible; leave it dry; then cut in strips 
2 in. wide, lay rows together, cut very fine; shake them out on a cloth 
to dry. Boil 20 min. in salt water; drain in colander. Fry small cubes 
of t)read in butter; melt more butter, and pour over noodles. Serve 
immediately. 

CAULIFLOWER, GERMAN STYLE— Mrs. H. O. Howitt. 

Boil a large white head of cauliflower in salted water until tender; 

then place it in a baking dish, and pour over it this mixture; the 

beaten yolks of 2 eggs mixed with a little cream or milk, 2 heaping 

tablespoons of grated cheese, a little melted butter, a pinch of cayenne 



78 VEGETABLES 

pepper, a pinch, of salt; bake 5 min. until brown; serve in same dish. 
This may be usedi as an entree. 

SAUCE FOR HOT SLAW— Mrs. W. F. Jones. 

1 teacup of cream, butter the size of a walnut. When hot mix with, 
a beaten egg, and pour over cabbage that has been cooked in vinegar 
and water. Pour the hot cream over the egg to prevent curdling. 

SAUCE FOR CABBAGE— Miss C, E. Reynolds, Ross Valley. 

Boil and chop cabbage. Sauce — 7 tablespoons vinegar, 2 tablespoons 
sugar, 2 tablespoons butter, 1 teaspoon mustard, salt, 2 eggs. When 
the vinegar boils beat in the eggs. 

CABBAGE AU GRATIN— Mrs. Fronmuller. 

1 qt. of boiled cabbage, 2 cups thick white sauce, 1 tablespoon lemon 
juice, % cup buttered crumbs, % cup grated cheese, pepper and! salt. 
Put a layer of chopped and seasoned cabbage in a well buttered bak- 
ing dish. Mix lemon juice with white sauce and spread a layer of this 
over cabbage, repeat until all is used. Mix buttered crumbs and 
cheese and cover over top and brown in quick oven. 

STUFFED CABBAGE— Mrs. L. A. Lancel. 

Cut the heart out of the cabbage, scald outer leaves twice in boiling 
water; brown a piece of butter the size of an egg, into it cut 1 small 
onion and season with pepper and salt, then add a little water; mix 
about 1 cup sausage meat, and %' cup bread crumbs with a little milk 
odd an egg and season with pepper and salt, stuff, tie the leaves over 
the meat, put it in your stock of butter andi onions, steam 3 hrs. 

SPANISH STRING BEANS— Mrs. A. A. Sm^th. 

2 lbs. string beans, 2 bell peppers, 2 onions sliced very thin, 4 
medium tomatoes, piece of butter size of egg, salt to taste, simmer 
slowly 8 hours. If not hot enough add .a little chili chopped. Do not 
use any water. 

FRIJOLES — ^Mrs. S. M. Augustine. 

1 qt. of dried black beans or red kidney beans, 1 tablespoon sugar, 
1 small onion chopped fine, 3 cloves of garlic, 1 cup best olive oil, 1 
cup cider vinegar. Soak the beans over night. Put them on in fresh 
water with the onion, garlic, sugar, and salt and pepper to taste. Sim- 
mer until tender, or about four hours, add the oil and simmer an hour 
longer; add the vinegar and keep on the back of the stove until ready 
to serve. Stir frequently, especially after adding oil and vinegar. If 
the oil comes to the surface, add more water and allow more cooking; 
keep this up until the oil is no longer seen. When done, the beans 
should be moist, but all liquid should be absorbed. They are better 
if cooked slowly for eight or ten hours. 



VEGETABLES 79 

BEANS SPANISH — Mrs. Jas. W. Cochrane. 

Use small pink beans — 4 cups beans looked over and washed well — . 
boil urtil skin cracks and beans seem tender, (do not oVer cook. Take 
large mouthed earthernware pot and in it place a round spoonful 
(large mixing spoon) of nice sweet lard. Pour in the beans, with suf- 
ficient bean soup to come to top, salt and pepper to taste; bury in the 
beans 1 chili pepper, 1 large onion cut in halves and 1 or 2 tomatoes., 
Place in quick oven and as soon as the beans turn dark brown on top 
stir well. Repeat this for one hour. They must positively fry in the 
oven. 

SUMMER SQUASH— Mrs. L. A. Lancel. 

Boil squash in salt and water, after peeling, slice on a platter, 
sprinkle a good layer of grated cheese and put a small piece of butter 
on each slice, season with salt and pepper. Bake brown in the oven. 

ASPARAGUS WITH CHEESE— Mrs. W. F. Jones. 

Boil asparagus until tender, drain and place on buttered pan, sprin- 
kle with grated cheese and a little salt and paprika. Put in oven and . 
bake until cheese melts. Serve hot. 

TURKSH CROQUETTES — Mrs. Anna Stubbs. Banning. 

Stew 1/^ can tomatoes fifteen min. with 1 slice each onion and carrot, 
1 teaspoon herbs, a sprig of parsley, 2 cloves, 2 pepper corns, 1 tea- 
spoon salt, 1 saltspoon pepper, and pass through strainer. Take 1 
cup of the strained tomatoes, 1 cup brown soup stock, when boiling 
add a scant cup of rice which has been parboiled 5 min. Cook until 
liquor is absorbed, then add V4, cup butter and cook or steam on the 
back of the stove until the rice is soft, add 1 egg and a little cream 
sauce or thick tomato sauce, using enough to make quite moist. When 
cool shape into rolls, then roll in fine bread crumbs, then in egg and 
again in crumbs and fry in smoking hot fat. 

RICE CROQUETTES— Mrs. R. H. Renebome. 

1 pt. of cold boiled rice warmed with 2 or 3 tablespoons milk; when 
soft add 1 egg well beaten, 1 tablespoon butter, .i^ teaspoon salt, little 
pepper and tablespoon chopped parsley. The last may be omitted if 
desired. Shape int.o croquettes roll in fine dry crumbs, then in beaten 
egg, again in crumbs and fry in smoking hot fat. They may be served 
with or without the following sauce: 

EAST INDIA SAUCE. 

Into a frying pan put 1 large tablespoon butter, when melted, dice 
1 onion and fry in butter until a golden brown, add 1 tablespoon flour, 
and a large cup of tomato juice, when thick strain and return to fire; 
add when hot, 1 teaspoon curry powder, saltspoon salt, pinch of cay- 
enne, and a small cup rich cream. Boil up once. This sauce may be 



80 VEGETABLES. 

used for thin slices of lamb heated in chafing dish, or for diced sweet 
breads, etc. 

EGG PLANT FRITTERS— Mrs. H. A. Moore. 

Boil a medium sized plant whole about % of an hour, or till very 
tender, then peel and put into a bowl and mash perfectly soft, add 
salt and pepper, 1 well beaten egg, and two or three well rolled soda 
crackers — mix thoroughly and fry in hot butter, frying not more than 
a tablespoon of the mixture in a fritter. 



82 ADVERTISEMENTS 






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Staple and Fancy Groceries 






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Louis Smith -Telephone, Red 1111 Otto Smith 

SMITH BROTHERS 

NATIVE SONS MARKET 

Wholesale and Retail Dealers in 

Fresh and Salted Meats 

Fruits and Vegetables 

Mutton, Ham, Bacon, Sausages, 
Lard, Butter and Eggs 

Poultry of all Kinds Always on Hand 

Goods Delivered to All Parts of the City 
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Smith Building, Fourth St.,, near D SAN RAFAEL, CAL. 



ADVERTISEMENTS 83 

Wm. CONNER 
Hay, Flour, Grain, Coal, Wood 

Orders by Mail or Telephone Promptly Attended to 
Telephone Black 1671 Storaga and Commission 

Telephone Main 6 

BAY VIEW STABLES 

BOARDING 

Livery of Every Description 

M. MURRAY, Proprietor 
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lload Horses a Specialty. 



421 Fourth Street Telephone Red 242 San Rafael 



84 ADVERTISEMENTS . 

Telephone Red 251 Open Sundayi^ 

** Everybody Buys and Rents* * Front 

GEO. D. SHEARER & CO. 

REAL ESTATE AGENTS AND AUCTIONEERS 



Proprietors "Everything Auction House and Storage Co." 
Furniture Bought, Sold and Stored. Money loaned on Valuables and Real Estate 

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Wood, Coal, 
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Broad Gauge Depot San Rafael, Cal. 



^^lads. 



CHICKEN SALAD*— Mrs. F. M. Angelotti. 

2 boiled chickens cut in dice; with this mix thoroughly an equal 
quantity of good crisp celery cut in small pieces, 3 chopped olives, and 
2 teaspoons of capers. Make a dressing of 6 tablespoons of best olive 
oil, 2 tablespoons of vinegar, 2 teaspoons of salt, and a dash of cay- 
enne; pour over and set away. Prepare a mayonnaise as follows: 2 
yolks of eggs in a soup plate ; add little by little the olive oil, stirring- 
steadily with a silver fork; as the dressing thickens, thin it with a 
little lemon juice to the consistency of cream; add salt and pepper to 
taste. Make a mound, pour over it the mayonnaise, and garnish with 
lettuce leaves. 

CHICKEN SALAD— Mrs. J. E. Alexander. 

Cut the white meat of the chicken into small bits (also the dark 
meat if you wish), cut the celery the same size, and use the same 
quantity of each ; allow 2 hard boiled eggs to each qt. of meat. Dress- 
ing: 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons mustard; hot 
water to mix smooth; i/^ cup melted butter, 3 eggs well beaten, % cup 
cream, i/^ cup vinegar. After it is thoroughly cool add V4, pt. olive oil, 
1 drop at a time. The dressing must not be put on until just before 
serving. 

CANNED CHICKEN SALAD— Mrs. H. V. Robinson. 

Use recipe below substituting 1 can of chicken instead of crab. 

CRAB SALAD— Mrs. H. V. Robinson. 

Pick 1 large crab; wash and cut 1 head of celery in small cubes; 
shred 1 head of lettuce. Be careful to prepare both on a cloth to ab- 
sorb all the moisture. A few drops of grated onion to taste; a little 
salt and cayenne; 2 tablespoons of mayonnaise. Put all together and 
mix gently with fork and spoon. Place on a salad dish, and garnisb 
with lettuce leaves, and serve with mayonnaise. 

SHRIMP TOMATO SALAD— Mrs. O. J. Short. 
1 large can shrimps, 2 large ripe tomatoes, 1 onion; wash and pull 
shrimps apart, cut tomatoes into cubes, add chopped onion, place oik 
lettuce leaves and pour French dressing over whole. 



86 BALADS 

TOMATOES STUFFED WITH SiHRIMP OR CRAB— Mrs. Hugh 8. 

Walker. 

To 1 lb. picked slirimp or 1 large crab, add the white part from 1 
head of celery cut fine, a few chopped chives and mayonnaise to bind 
an'd salt and cayenne to taste. 

Peel 10 or 12 tomatoes and after they have stood some time in the 
refrigerator scoop out the inside, fill the mixture, putting m-ayonnaise 
on top, and return to refrigerator until ready to serve. Garnish with 
crisp lettuce leaves before serving. 

A pimiento chopped and addedi to the mixture and another cut in 
•pieces and put on the top in mayonnaise is an improvement. 

GELATINE SALAD- M/s. Oge. 

Soak 1/^ box of Cox's gelatine in 1 cup of cold water 1 hr. Boil soup 
vegetables with 3 whole cloves, season with pepper and salt; put them 
into 1 qt. strained tomatoes; strain the bulling mixture and stir the 
gelatine into it while heating slowly on thi^ stove; strain again an'd' fill 
sherbet glasses V2 full. When cold, -turn out on salad plates and gar- 
Eish with lettuce. Serve with mayonnaise dressing. 

MOULDED TOMATO SALAD— Mrs. 0. A. Thayer. 

1 can Tomatoes, stew and strain, 1 teaspoon salt, 1 teaspoon sugar; 
soak % box gelatine in i/^ cup cold water, add to tomatoes; add also 
a touch of cayenne and a little lemon; pour into small cups and chill. 
When it begins to set, add about 2 teaspoons chopped olives tO' each 
cup. When ready to serve turn from cups, take out small portion of 
tops of moulded tomato and fill space with chopped celery, (This is 
optional). Cover with mayonnaise and serve on lettuce leaf. Very 
good. 

TOMATO MOULDED SALAD— Mrs. W. F. JOnes. 

Boil a knuckle of veal several hours, then add spices and vegetables, 
oook until well seasoned and strain. If the stock is good and strong 
no gelatine will be required and the salad will taste much better than 
when gelatine is used. 

FROZEN TOMATO SALAD— Mrs. W. F. Jones. 

Press through a sieve sufficient firm ripe tomatoes to have % qt. of 
juice, acid 1 heaping teaspoon salt, dash of tabasco, salt spoon of pa- 
prika, tablespooEi lemon juice and a little grated onion. Dissolve 1 
heaping tablespoon Knox gelatine in a little cold water, add a little 
boiling water and hold over steam of tea-kettle and when dissolved 
strain into tomatoes. Pour into r.ing shaped^ mold, individual molds or 
any mold you may have. Put waxed paper over, cover and bind with a 
strip of suet- saturated muslin and bury in equal parts of ice and salt 
for 4 hrs. Serve with lettuce and mayonnaise. 



SALADS 87 

TOMATO JELLY FOR SALAD— Mrs. Jas. W.' Cochrane. 

Simmer 1 can tomato with 1 onion, G sprigs parsley, G stalks celery, 
12 pepper corns for 20 min.; strain and add, while hot, i/^ box gela- 
tine, softer ed in a little hot water, 1 teaspoon salt, 4 tablespoons tar- 
ragon vinegar. Place a teaspoon in G small cups with a slice of hard 
boiled egg. Stand on ice until stiff, then add enough tomato to come 
1/4 up. Chill again and theh lay slices of olives, pimolas and hard 
boiled egg against side of cup and add a little tomato so when stiff 
it will held these slices in position. Then fill up the cup and chill for 
last time. When ready to serve dip in hot water for an instant and 
invert on bed of blanched lettuce or celery plumes, sticking a bit in 
the top. Serve with mayonnaise. 

TOMATO JELLY— Mrs. Geo. Boyd. 

y2 can or 2 curs tomatoes, 3 cloves, 1 bay leaf 1 slice ondon, i/^ oz of 
gelatine soaked in i/^ cup of water, i/^ teaspoon thyme, 1 teaspoon salt, 
1 teaspoon sugsr, 1^4 teaspoon pepper. Boil together spices, onion and 
tomato until soft, add gelatirie and stir until dissolved; strain andi pour 
into a ring shaped mould. When cold turn out and fill center with cut 
up celery and mayonnaise. Serve very cold. 

A DAINTY WAY OF SERVING TOMATO SALAD^Edythe Foster. 

Scoop out the inside of 6 cucumbers leaving % of an inch of the 
white part next to the rind and fill with tomato that has been cut into 
dice with mayonnaise dressing. 

CUCUMBER JELLY— Mrs. W. F. Jones. 

Peel and grate 3 large cucumbers (not bitter) bruise 2 or 3 handfuls 
spinach, mix and strain through cloth. You should have about 1 pint 
of bright green liquid. Add to this V4, box of Knox's gelatine dissolved- 
in a little of the juice and held over steam until melted, 2 teaspoons 
lemon juice, a few drops of onion juice, 14 teaspoon white pepper, and 
about a teaspoon of salt. Do not season too highly or you destroy the 
cucumber flavor. The green color can be gotten by grating cucumber 
without peeling but it is apt to be rank. This can be used for fish, 
cold meat or served with lettuce leaves and mayonnaise for salad. 
Shnimps put around the edge of mold are goo'd, also cut 2 pimentos in 
pieces and put in gelatine and serve the balance of a small can cut in 
strips on lettuce leaves around the moulded jelly. Celery cut and a 
few rings of p.ickles makes lanother variety. Serve with mayonnaise. 

CHEESE RING FOR SALADS— Mrs. Carter P. Pomeroy. 

1^ pint of thiick cream, whipped; 5 tablespoons grated eastern cheese, 
1 pir.di each of dry mustard, cayenne and paprika, 1 level table- 
spoon knox gelatine dissolved in i/^ cup thin cream or milk. Mold 
in a ring. WTien served fill with any good vegetable salad. When in 
season, asparagus tips and artichoke hearts cut in slice, half and half. 



.-88 SALADS 

dressed with mayonnaise is best. In winter, celery root boiledi until 
tender, cut in dice and served with miayonnaise, is a very good substi- 
tute, or the cheese part may be molded in timbal forms and) served 
individually on lettuce leaves dressed with French dressing. 

SUMMER SALAD— Mrs. J. E. Alexander. 

Ijay' a few crisp lettuce leaves on each plate, then add a few slices 
xipe tomato and cucumber, cover with salad dressing and serve very 
cold. 

FRENCH SALAD— Mrs. V. Neale. 

Wash the lettuce well and leave in cold water a couple of hours; 
then idry in a cloth. Mix in the salad buwl 2 tablespoons of olive oil, 
4 or 5 drops of vinegar, % a small green onion cut in slices, y2 a mild 
^reen pepper (when in season), a pinch of salt, and plenty of fresh 
ground pepper; then break up the best part of 2 lettuce heads injto the 
bowl; mix all well together, and serve. Do not keep it waiting long, 
^nd be very careful not to use too much vinegar or salt. 

CABBAGE SALAD — Miss Parsons, Tamalpais. 

1 cup vinegar, 3 teaspoons mustard i.small), 3 eggs, 1 tablespoon 
melted ibutter, 1 teaspoon salt, i^ teaspoon pepper, i/^ cup sugar. Heat 
the vinegar in a double boiler, and stir in the other ingredients which 
have been mixed together. Cook only long enough tO' thicken slightly, 
as it curdles if cooked too long. Use this as a 'dressing to pour over 
chopped cabbage. 

PINK SALAD— Mrs. A. A. Smith. 

3 qts. of cabbage chopped very fine, 1 qt. of boiled beets chopped, 
1 cup of grated horse-radish, 1 teaspoon of black pepper, 1 cup of 
^ugar, 1 tablespoon of salt, i^ teaspoon rod pepper; cover with cold 
■vinegar, and keep in air-tight fruit jars. 

SARDINE EGGS — Mrs. Thos. Menzies. 

Boil 4 eggs 10 minutes, then place them in cold water; scrape 4 
sardines gently and pound in mortar; shell the eggs and cut through 
middle; take out the yolks and add to the sardines in the mortar, with 
1 oz. of butter, a little pepper and salt, and a dessert spoon of parsley; 
l)ound all well together, then fill the whites with mixture, and put the 
halves together. Serve on a nest of green salad or watercress, sprin- 
kled with oil and vinegar. 

LEVI LED EGGS— Mrs. W. F. Jones. 

Boil 8 eggs hard and lay in cold water until cold. Take off the 



SALADS 89* 

shells, cut in halves, slicing off a small piece of the big end to make 
them stand. Remove the yolks and rub smooth; add a little mustard, 
a tablespoon of butter, a dash of cayenne, and a few idrops of vinegar 
or lemon juice, also salt; make any additions that may be liked. Fill 
the whites with this mixture and put together; stand them in a bed of" 
chopped cress, lettuce or white cabbage, seasoned with salt, pepper, 
vinegar, and sugar if desirable. A little chopped ham is nice adde'd. 
Mayonnaise alcne is nice mixed with the yolks, then piled up in the 
little white cups of the eggs and served on lettuce leaves; in this way 
cut off both ends of the eggs, so the cups will stand. Olives or pickles 
may be chopped and added. Serve with mayonnaise. 

STRAWBERRY SALAD— Mrs. McMahon. 

Choose the heart leaves of nice head lettuce; make cups of 2 leaves 
with the stems crossed; fill with firm berries. Put a spoonful of may- 
onnaise dressing on top of berries. 

- ORANGE SALAD— Mrs. McMahon. 

Slice oranges lengthwise, and fill lettuce cups same as for straw- 
berries. Pour over the following dressing: y^ cup vinegar, 2 table- 
spoons salad oil, 1 teaspoon sugar, a pinch of salt. 

AFRICAN SALAD— Mrs. Chas. S. Fay. 
(Better for Dessert) 
4 bananas, 2 oranges, 1 pineapple, piece of 1 lemon, a few dates, dash 
salt, % cup of sugar, yolks of 2 eggs; slice about an hour before serv- 
ing. Beat the eggs, and sugar together until very light; pour the juice 
of the fruit with sugar and eggs and beat until foamy, then mix witb 
the fruit. Serve as cold as possible. 

FRUIT SALAD— Mrs. O. J. Short. 

Chop in small cubes 1 orange, 1 apple, 2 bananas and some celery; 
place on lettuce leaves, sprinkle with walnuts and serve with the fol- 
lowing dressing: Make a stiff mayonnaise; add ibeaten white of 1 egg. 
and 2 tablespoons cream. ^ 

MELON SALAD — Mrs. Thos. S. Bonneau. 

Select a firm nutmeg melon, halve it, remove seeds, loosen the soft 
part with a teaspoon letting it remain in the half, let stand there three 
minutes then drain off the liquid, remove the skin from a fair sized 
tomato, cut it in small pieces and lay on the melon. Salt and pepper 
to taste — then add mayonnaise dressing. Garnish melon with lettuce 
leaves. Serve at once. 

BANANA AND PEANUT SALAD^Mrs. Jas. W. Cochrane. 

Peel as mary nice firm bananas as there are plates laid at tahle.. 
Cut once lengthwise then crosswise, dip in white of egg, then roll la 
chopped peanuts (chop nuts very fine). Arrange In form of log cabin. 
Place in bed of crisp white lettuce with celery plume in top. Servo- 
with mayonnaise made of either oil or cream. 



90 SALADS 

WALDORF SALAD— Mrs. W. F. Jones 

Equal parts of celery, tart apples and broken walnuts; mix with 
maynnraise and serve on lettuce leaves or scoop out the inside of 
bright red apples, notch the top, fill with mixture, put a little extra 
mayonnaise on top and serve on lettuce leaves or cress, 

CELERY SALAD— Mrs. Oge. 

Take the white parts of a bunch of celery and cut them into pieces 
of a quarter of an inch; also cut up a little of the white part of a head 
of lettuce, and a very little of the top of an onion. Make a mayonnaise 
dressing of Yz cup of olive oil, yolks of 2 eggs, red and black pepper to 
taste; wher dene ad'l 3 tablespoons of thick sweet cream or whipped 
cream. Mix with the salad and fill small green penpers with the 
mixture; put 1 pepper on each plate, and garnish with small pieces 
of lettuce. 

CELERY SALAD— Mrs. W. F. Jones. 

Peel 1 doz. large tomatoes; remove the seeds and juice, leaving 
them cup shaped. Cut the white stalks from 3 hearls of celery into 
small pieces; baste with French dressing, and set away Tor an hour 
in a cold pl^ce. Mix with sorre mayonna.^se. Stuff the tomatoes with the 
celery, sprinkle with salt, and on the top put mayonnaise. Serve very 
cold on crisp lettuce. Celery is also nice served on lettuce leaves 
with mayonnaise, without tomatoes, 

CLUB HOUSE SALAD— Mrs. Bernhard Johnson, S. F. 

3 handsful macaroni boiled in salted water until well done. Chop 
into small pieces after draining. 4 hiard boiled eggs, whites chopped 
and yolks mashed fine; 2 or 3 olives, a sharp pickle, a piece of red pep- 
per and a suspicion of ontion, grateidi is best. One cup "white celery cut 
fine. Mix all together with a stiff mayonnaise. Serve on lettuce 
leaves or on a sLice of tomiato, surrounded with lettuce leaves. 

MASHED POTATO SALAD— Mrs. W. F. Jones. 

Rub a dish with garlic and put in it 4 cups cold mashed potatoes, 
whip well, add slowly 1 cup olive oil, lemon juice or vinegar to taste, 
1 teaspoon salt, dash each of cayenne and tabasco, celery salt or ex- 
tract, Vz teaspoon Wforcestershiire, small gratedi onion or a few chives 
chopped fine with 2 teaspoonfuls parsley, 1 cup of cut celery. Garnish 
with hard boiled eggs, serve on lettuce leaves or cress. A little may- 
onnaise with each helping improves, 

POTATO MAYONNAISE — Mrs. A. McMahon, San Francisco 

Boil 1 small potato, mash thoroughly and place in bowl until cool, 
then add yellows of 2 eggs or more if required, a little cayenne, salt 
spoon of mustard and 1 teaspoon salt. Beat together land add your oil 
a little at a time and vinegar or lemon juice to taste. Mayonnaise made 
t.hds way will not crack. 



SALADS 91 

POTATO SALAD DRESSINGr-Mrs. E. Q. Smith. 

1 cup mashed whipped potatoes, beat into the potatoes gradually 
4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild 
French mustard, ^^ teaspoon salt and 5 drops tabasco. Beat well and 
if warm weather chill. Just before serving add Yz cup of whipped 
cream and; pour over your lettuce. 

POTATO DRESSING— Mrs. Winfield Davis, Ross Valley. 

Boil about 1 potato, mash and whip light with fork; let cool. Chop 
garlic size of a pea very fine, and add to potato, also 1 teaspoon salt 
V2 teaspoon pepper, 1 te?cup of oil, about 3 tablespoons vinegar, of 
vinegar to taste. Mix well and pour over lettuce and then stir thor- 
oughly. Chill. 

SALAD DRESSING — Mrs. Thos. S. Bonneau... . .. 

2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a 
little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not 
too strong, otherwise i/^ cup. Oil to taste or butter size of an egg. 
Put contents in double boiler and cook to consistency of cream. 

FRENCH DRESSING— Mrs. W. F. Jones. 

1 teasccon salt, % teaspoon paprika, 14 teaspoon pepper, % cup of 
lemon juice or vinegar, % cup olive oil,, % teaspoon Worcestershire 
sauce, % teaspoon onion extract, 14 teaspoon celery extract. Either 
shake well in bottle cr beat with egg beater. Ingredients must be 
cold. This is good to keep on hand. 

SALAD DRESSING TO KEEP ON HAND— Mrs. A. A. Smith. 

5 teaspoons of mustard, 4 teaspoons of sugar, 1 small teaspoon of 
salt, 4 tablespoons of olive oil; beat these thoroughly; then add 4 eggs, 
12 tablespoons of milk, 12 tablespoons of vinegar; stir all together in 
a qt, bowl that can be placed over a boiling kettle; stir constantly till 
it becomes creamy; remove, and stir a little more lest the eggs curdle. 
This will keep two months or longer, in an air-tight fruit jar. 

CREAM DRESSING FOR SHRIMPS— Mrs. W. F. Jones. 

Whip 1 teacup cf cream just turning sour; add very little vinegar, 
and sugar to give a rich taste, but not too sweet; pour over the 
shrimps and serve on lettuce leaves. Nice where one does not like 
oil; also good with plain salad. 

CREAM DRESSING— Mrs. E. B. Mahon. 
1 cup of cream, 1 tablespoon of vinegar, 1 teaspoon of mustard, a 
little salt; mix together very slowly. 

WALNUT SANDWICHES— Mrs. J. M. Dollar. 
Mix finely chopped walnuts with enough mayonnaise dressing to 



^2 SALADS 

make a soft paste. Take thin slices of buttered ;breadt, spread 1 slice 
Tvith the paste, put a lettuce leaf on the other; put them together and 
<;ut in any shapes desired. Keep in a cold place until ready to use 
i;hem. 

FOR PIMIENTO SANDWICHES^Mps. Geo. M. Dodge. 

1 cup walnuts ground fine to 1 small can pimientos chopped. Add 
ra little salt and spread on bread with miayonnaise dressing. 

HAM SANDWICHESH-Mrs. Southard Hoffman. 

3 tablespoons chopped ham, yellows of three hard boiledi eggs, 1 
•tablespoon chopped parsley, i/^ tablespoon dry mustardi, 3 tablespoons 
warmed butter. Rub together well or pass through a mincing machine 
and spread between thin slices of bread. 



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WRITE FOR CATALOGUE AND 

PICTURES OF THE ACADEMY 



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eese. 



SARDINES WITH CHEESE— Mrs. Carter P. Pomeroy. 

Open a box of large sardines, drain them; cut stale bread into ^^-in. 
slices, then into strips a little longer than the sardines; fry in deep 
fat a bright brown, drain on brown paper. On each strip lay one sar- 
dine, and cover with grated Parmesan cheese. Put in hot oven on pan 
till the cheese melts and crusts over tliem; sprinkle with finely 
chopped parsley and a little lemon juice; serve hot. 

EGGS BAKED IN CHEESE SAUCE— Mrs. Carter P. Pomeroy. 

1 teaspoon of butter melted; add 1 teaspoon of flour, or more if a 
thicker sauce is liked. Cook thoroughly but do not brown; add 1 cup 
of milk, or cream preferred (use more butter if milk is used), which 
must be added slowly to make a smooth sauce; then add 4 tablespoons 
of grated cheese; stir wel4, and when thoroughly hot, pour into a hot 
baking dish which can go to the table. Drop in 4 eggs as if for poach- 
ing, being very careful not to break the yolks. Put at once into oven, 
and when the eggs are set serve at once. Makes a very nice entree. 

CHEESE SOUFFLE— Mrs. W. F. Jones. 

2 tablespoons of butter. 1 tablespoon of flour. Rub smooth, and add 
% cup of milk, yelks of 3 eggs, and 1 cup of grated cheese. Cook 
in double boiler; let boil 2 minutes, and then cool. Addi the beaten 
whites, and bake 10 minutes in muffin rings with white paper under- 
neath. Remove rings and serve immdiately on the paper. Delicious. 
Ramekins could be used. 

CHEESE RAMEKINS— Mrs. C. A. Thayer. 

4 tablespoons grated cheese, Vz cup milk, 2 tablespoons butter, 2 
ozs. of bread, yolks of 2 eggs, whites of 3, cayenne and salt to taste. Put 
the bread and milk on to boil stirring unt.il smooth then add the cheese 
and butter. Stir over the fire for 1 min.; take off and add the seasoning 
and the yolks of the eggs. Beat the whites to a stiff froth and stir 
them in carefully. Pour into a greased baking dish and bake fifteen 
min. in a quick oven; serve at once. Very nice for luncheon. 

CHEESE FONDA— Mrs. Thos. Wintringham. 
1 tablespoon butter, 1 cup fresh milk, 1 cup fine bread crumbs, 2 
cups grated cheese (Eastern Dairy), 2 eggs, saltspoon dry mustard, 



96 CHEESE 

saltspoon of salt, a few drops of tabasco or a sprinkle of cayenne. Put 
butter in chafing disli or pan, when melted add milk, bread crumbs 
and cheese. Cook stirring constanitly until cheese is melted and just 
before serving, add the well beaten eggs. Pour over nicely trimmed 
rounds or squares of buttered toast. An appetizing relish for evening" 
refreshment, or a lunch course. 

CHEESE SAVORY— ^Mrs. Thos. Menzies. 

(2 persons) 

Ptit the yolk of 1 egg in a pan, add a little butter, about a teaspoon 

of milk, pepper, salt and cayenne to taste. Then 2 02. grated cheese; 

when 'hot and meltedi, spread on buttereid itoast, after cutting off the 

crust. 

CHEESE SCALLOP— -Mrs. Robert Dollar. 

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 
eggs; add 1 tablespoon of butter and i^' lb. of grated cheese; strew 
siftedi bread crumbs upon the top, and bake in the oven a delicate 
brown. 

MACARONI AND CHEESE— Miss Smythe. 

Materials — 4 cups macaroni, i/^! lb. of butter, 1 lb. Eastern cheese, 
not too fresh, 1 cup milk, 2 cups cream, salt and paprika. Into a large 
saucepan of rapidly boiling salted water, drop the macaroni broken 
into bits. Boil for % of an hour or until very tender. Drain in a 
colander. Have cheese grated. About V2 5iour before serving put ^ 
heaping tablespoon of butter into chafing dish, heat slowly and stir in 
1 tablespoon flour, stirring coniRtantly. When smooth and thick adl' 
milk by degrees, and when boiling add macaroni, and gradually the 
cream and remainder of the butter. Cive a liberal dash of paprika and 
salt to taste. Just before serving stir in the cheese, mix well; serve. 

MACARONI— Mrs. R. E. Neil. 
Boil macaroni until tender, and drain through a colander; then turn 
it into a pudding dish and pour over it 1 cup- of rich gravy, 1 cup of 
stewed tomatoes, 1 cup of dried mushrooms that have been soaked in 
warm water 2 hours, and 1 teaspoon of salt in which has been rubbed 
a little garlic. Lastly, add 2 chopped Chili peppers and 2 cups of grated 
Parmesan cheese spread over the top. Bake ^ or % of an hour. Ex- 
cellent. 

CHEESE CROQUETTES— Mrs. FronmUller. 

1^ cup butter, % cup flour, % cup milk, yolks oi 3 eggs, li/^ cups 
cheese cut in small pieces, % cup Parmesan cheese, salt, cayenne, 
paprika. Make a siauce of butter, flour and milk'; stir in yellows of eggs 
unbeaten, add the cheese and cook until cheese softens; remove from 



CHEESE 97 

stove, season and. spread on shallow buttered dish and cool. Now cut 
squares, roll in crumbs, dip in egg, roll in crumbs again and fry in 
deep fat until brown, then drain on cheese cloth. Serve as cheese 
course. 

MACARONI CROQUETTESh-Mps. Carter P. Pomeroy. 

2 ounces maoaroni, butter size 14 an egg, pepper and salt, 1 table- 
spoon cream, 2 our^ces grated cheese. Boil macaroni in water % of an 
hour; strain, and cut in small pieces; put back in stewpan with the 
cream and butter; when hot, add cheese and 1 egg well Ibeaten, Put 
away till cold; shape into croquettes, roll in egg and bread crumbs, 
and fry in deep lard. This is very goodi; use small macaroni; serve 
alone, or with a tomato or cheese sauce. 

MACARONI AND CHEESE^Mrs. W. F. Jones. 

Boil % of a pound of macaroni in salt and water for about 14 hour or 
intil tender, and drain through a colander, pour cold water over it. 
Grate % of a pound of rich cheese. Put a layer of macaroni in the 
bottom of an earthernware dish; add salt, a few pieces of butter, a^ 
cash of cayenne, and sprinkle with cheese. Repeat until your material 
is all used, having cheese come on top. Pour over this 1 pt. of milk 
and bake about i/^ hour. It must be well browned and the milk cooked 
away, but rot too dry. Serve as an entree. 

SAVORY HOMINY— Mrs. Thos. Menzies. 

Soak 2 tablespoons of hominy all night in i/^ pt. warm water on 
stove. Next morning add to this i^ pt. of milk, and let simmer an hr., 
stir constantly, then add 1 oz. grated cheese (dry is best) and a little 
pepper, mustard and salt. Grease a pie dish, if you have a little paste 
cover the edge with it, pour the mixture into the dish, add another oz. 
of grated cheese, and a few bread crumbs on top, and over all a few 
bits of butter. Place in hot oven to brown the top. 

CHEESE PUFFS — Mrs. W. F. Jonesi 

1 cup flour, 2 cups grated cheese, pinch of salt, dash of cayenne, 
mix with rich sweet cream, roll out i/4 in. thick, cut in small biscuit 
and bake brown in quick oven. 

CHEESE STRAWS^— Mrs. W. F. C. Hasson. 

Mi:: together 2 ozs. grated Parmesan cheese, 2 ozs. flour, 2 ozs. 
butter, and a little salt and cayenne; make into a stiff paste with the 
yolk of 1 egg. Roll out the paste until % inch thick and 5 inches wide; 
cut into strips % inch w.ide, and bake on buttered tin in a hot oven 
cut into strips % inch wide, and bake on buttered tin in a hot oven 
10 minutes or till a pale brown. 



98 CHEESE 

CHEESE STRAWS-^Mrs. W. F. Jones. 

1 cup of flour, y2 scant cup of butter, 1 cup of rich grated cheese, a 
pinch of salt. Rub flour and butter together as for pastry, then add 
cheese, 5 dashes of cayenne; wet with the whites of 2 eggs well beaten, 
and if not moist enough to roll, add a little water. The eggs can be 
omitted andi all water used. Roll out as for rather thick pie-crust, and 
cut in strips 2 inches wide; then cut these into strips i/4 of an inclli 
wide. Bake in a quick oven until a light brown. They must be crisp 
Nice with salad or cold meats. Keep in tightly closed tins. 

WELSH RAREBIT— Mrsi,_ H, O. Howitt. 

Ingredients — l^/^ lbs. of dry Eastern cheese, 1 tablespoon butter, 1 
teaspoon idry mustard, 'Y2 teaspoon Worcestershire sauce, 1 drop tahas- 
co sauce, beer ad lib. Set the dish in which the rarebit is made in. 
one of boilirig water, see that thei chafing idish lamp is full of alcohol, 
enough to last till the rarebit is cooked. Put 1 tablespoon of butter in 
chafing dish, allow to heat, not brown. Break the cheese into dice 
and add to butter. Stir and mash with heavy chafing dish spoon, add 
mustard and paprika, then put in enough beer to moisten, stirring con- 
stantly. When it begins to cream adid a little Worcestershire sauce, 
and a drop of tabasco. When nearly ready to serve put in 1 egg well 
beaten. When it looks creamy and very smooth and before the cheese 
looks crumbly, serve on toast or snow flake biscuits. Eat at once. 

CRACKERS TO SERVE IN AFTERNOON WITH SALAD. 

Ed'ythe Foster. 

Grate % lb. of Eastern cheese and add 2 ta;blespoons butter, 3 table- 
spoons of Worchestershire sauce and salt. Spread on dainty chips 
(crackers) and put in oven for a minute. Serve hot. 

NUT CANAPESH.-IVIrs. Jas. W. Cochrane. 

Cut bread into slices a quarter of an inch thick, and stamp them into 
any idesired shape with a fancy cutter, fry them in hot fat. Spread 
these with finely chopped nuts moistened with sweet cream; dust 
lightly with cayenne pepper, sprinkle with grated Parmesan cheese, 
and place in a hot oven until crisp and brown. 

PIMIENTOS AND CHEESB— Mrs. L. A. Lance I. 

For each person to be served use the following: 1 piece of pimiento 
as taken from the can, 1 tablespoon of Camembert, fromage de brie, 
or Petaluma cheese, or cottage cheese; 1 teaspoon of chopped olives; 
paprika and salt to flavor. Drain the oil from the pimiento, press thb 
chopped olives into the cheese, dust with paprika and salt and place 
inside the pimiento, which should! be laid on a platter and just before 
sending to the table, place in the oven to heat, but don't bake, garnish 
with chopped parsley and olives, and serve on lettuce leaf. 



CHEESE J9 

PIMIENTOS AND CHEESE— Mrs. Winfield Davis, Ross Valley. 

Allow 1 Sierra cheese to 3 persons and 2 teaspoons cream to each 
cheese. Crush cheese with silver fork, trim the tops of pimienitos even 
and chop the little pieces and mix with cheese and cream. Stuff pi- 
mientcs with mixture then dip the cheese intO' the beaten, yellow of an 
cgiT. and then into bread crumbs and place cheese side down into a 
very hot frying pan, which is buttered jusit long enough before to melt 
the butter. It only requires 2 or 3 miEiutes to heat thoroug'hly as the 
cheese must not melt and run. Serve on lettuce leaves with French 
dressing or with my potato dressing. Dish cheese side up. 

LOFC. 



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ADVERTISEMENTS 101 

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OMELETTE— Mrs. WIm. B. Bradford. 
Beat the whites and yolks of 6 eggs separately. To the yolks add 
■3 teaspoons of corn starch or flour, salt, and 1 cup of milk. Stir in the 
whites and turn into a hot buttered pan. When it sets put it on the top 
slide of the oven for a few minutes, then foldi and serve. A little 
chopped parsley or finely chopped ham^ makes a variety, or a few 
cooked green peas, or a few fresh oysters seasoned and cooked in their 
own juice until the gills curl, and spread over the omelette just hefore 
serving. Nice for an entree. 

OMELETTE. — ^Mrs. Carter P. Pomeroy. 

Sure to be good and light. 6 eggs, yolks and whites beaten separ- 
ately; y2 tablespoon of butter; i^ tablespoon of flour; 1 cup of milk; 
make a white sauce of milk, butter and flour, and when cold add first 
the yolks well beaten and then the whites beaten to a stiff froth; have 
the pan very hot, brown quickly, fold and serve. If possible put the 
pan in oven for a moment as it cooks more quickly. This makes a 
delicious entree with a little canned or green corn left from the day 
T3efore, made hot and folded inside; or a little stewed tomato; or some 
asparagus tips cooked in a cream sauce; or as a dessert with lumps of 
^gar on the edge of the idish, upon which brandy or rum has been 
poured and lighted ; bring it burning to the table, and with the serving 
•spoon throw the burning brandy over the omelette. 

CHOCOLATE OMELETTE— Mrs. W. F. Jones. 

Make either of the above omelettes, and just before folding, pour 
over the following: 2 heaping tablespoons chocolate, 1 tablespoon 
■sugar, and 1 of water; cook until smooth. Serve as dessert. 

SPANISH OMELETTE— Mrs. Walter S. Hobart. 

Put 2 large tablespoons butter with 2 large bell-peppers chopped 
fine, into a frying-pan with 6 or 7 large tomatoes skinned and chopped. 
Cook till tender; add 2 or 3 large onions; cook all together until ten- 
der; season with salt, and red or black pepper to suit taste. Make 
an omelette of 1 or 2 eggs to each person; when partly done add the 
above filling, and make a turnover. 

SWEETBREAD OMELETTE— Mrs. L. A. Lancel. 

Boil and skin a pair of sweetbreads, and cut in small pieces; brown 



104 EGGS 

some butter; put in the sweetbreads, when brown pour over it the 
eggs prepared as for any omelette; add a little chopped green onion 
and parsley. 

RUM OMELETTE— Mrs. L. A. Lancel. 

3 eggs, beaten lightly, 2 tablespoons of cold water. Have frying pan 
very hot; put in a little piece of butter. Add eggs. When cooked 
fold it, put lumps of sugar on the top and pour the rum over it. Set 
fire to the rum and serve. 

BIRD'S NESTS — Mrs. Fronmuller. 

6 hardi boiled eggs, 1 lb. sausage meat, 1 uncooked egg and bread 
crumhs. Boil eggs and when cold peel and cover with a layer of sau- 
sage meat. Dip in beaten egg, roll in fine bread crumbs and fry in 
basket in deep fat until brown. Drain on cheese cloth, cut in half 
with sharp knife and arrange on platter cut side up, pcur tomato sauce 
around and garnish with toast or pastry. 

STUFFED EGGS WITH CREAM SAUCE— Edythe Foster. 

Boil the eggs hard, cut in halves, remove the yolks and mix with 
butter, pepper, salt to taste. Put mixture in whites, place halves to- 
gether, roll in beaten raw egg and bread crumbs and fry in boiling 
lard. Serve hot with cream sauce. 

EGGS A LA ROULETTE— Mrs. Fronmuller. 

1 pt. of cream sauce, 1 teaspoon chopped parsley, 1 teaspoon chopped 
chives, 1 teaspoon salt, white pepper, 2 eggs. Add all ingredients to 
white sauce but eggs. Beat them well and pour sauce into them. 
Keep hot but do not boil. Cut 3 hard boiled eggs in halves lengthwise, 
place in deep baking dish, pour sauce over, sprinkle with buttered 
crumbs, place in pan of hot water, bake 5 min. andi serve in same dish. 

BAKED EGGS (MALTAISE FASHION)— Mrs. Geo. Rodden. 
Cover 6 eggs with boiling water and let them stand % of an hour, 
place in cold water and when cooled, shell. Cut in thick slices. Have 
ready a cup of white sauce made of 2 tablespoons each of butter and 
flour, 14 teaspoon each of salt and pepper, and 1 cup of white broth 
or milk, or 14 each. Spread a layer of sauce on a buttered baking dish, 
add a few spoons of hot cooked tomatoes, simmered until dry, sprinkle 
this with 2 tablespoons grated cheese, then add a layer of sliced eggs, 
and cover with other ingredients in same order as before. Stir % cup 
cracker crumbs into i/4 cup melted butter and put on last. Put in oven 
long enough to make very hot and brown the crumbs. 

EGGS WITH MUSTARD SAUCE— Mrs. Wm. Lichtenberg. 

Boil as many eggs as needed, 5 minutes; take off the shells and cut 
in halves lengthwise; lay on a platter. Mielt a slice of butter; mix a 



EGGS 105 

little mustard witif milk, and add to the heated butter; as this will 
curdle, boiling water must be added to make it smooth. Pour this 
gravy over the eggs, and serve hot for lunch. 

BAKED EGGS— Mrs. W. F. Jones. 

Chop very fine some cold meat; lamb or veal is preferable. Put in a 
saucepan with a good piece of butter, salt and pepper, and add enough 
gravy stock or milk to moisten. When hot, have muffin rings in a pan, 
and drop into each one enough of the mixture to about half fill the 
ring; then drop a fresh egg on the top of each, notbreaking the yolks; 
put some pieces of b.utter with salt and pepper over the top, and bake 
until the eggs are cooked. Slip out of the rings and serve. This- can 
be made in a large dish without muffin rings, or use ramekins. 

CREAMED EGGS— Mrs. J. L. Tharp. 

3 eggs for 5 guests; boil 10 minutes, then lay in cold water to cool. 
Prepare toast cut in any fancy shapes desired. Put 1 pt. of cream to 
heat, not boil. Separate whites from yolks of eggs;, press whites 
through fruit presser, then add to cream. Have toast arranged upon a 
platter; having pressed yolks through fruit presser, pile upon each 
piece of toast; pour cream around; add salt and pepper to taste. Serve 
immediately. 

EGGS ON ANCHOVY TOAST— Mrs. Carter P. Pameroy. 

Cut round pieces of toast, butter them and spread with anchovy 
paste. Make a cupful of good rich cream sauce; chop the whites of 5 
hard boiled eggs fine; put them into the cream sauce, heap it on the 
toast; squeeze the yolks of the eggs through a patent potato masher 
of the squeezing kind, and pile that on top. Serve hot on individual 
plates as an entree, or arrange with a garnish of parsley on a large 
platter; it is pretty and good, and easily made. 

EGGS WITH ANCHOVY CREAM SAUCE— Mrs. Carter P. Pomeroy. 

Make a large cupful of cream sauce; add enough anchovy sauce to 
color it pink, about the color of shrimps, and either poach eggs in it, 
or put the sauce in a hot baking dish, drop the eggs carefully in, set 
in hot oven, and when the eggs have set, serve on same dish; or boil 
the eggs hard, cut in halves, arrange neatly on a dish, and pour the 
sauce around-them; making 3 quite distinct dishes, and all good. 

ANCHOVIED EGGS— Dr. C. B. Brown, S. F. 

2 tablespoons butter and 1 tablespoon flour; stir until smooth; % 
pt. of milk and 2 teaspoons anchovy paste. Stir until smooth and 
thick, then add 6 hard boiled eggs cut in slices, 1 tablespoon cream, 
and a dash of cayenne. Cook in double boiler. 



106 EGOS 

SMOTHERED EGGSr— Mrs. W. F. Jones. 

Have a large spoonful of butter hot, and tlie pan hot; set this ott 
back of stove, break in the eggs quickly, and cover; keep turning the 
/pan so that all will get the same heat. Peep in once in a while, and 
when you see the white set, remove cover and dish up carefully. De- 
licious if done properly. 

THE MOST DELICATE A|^4? W^HOi-ESOME WAY TO BOIL EGGS- 

_«j^rs. W. F. Jones. 

Put them in a saucepan, pour f^-gt boiling water over them, cover 
tightly, and remove at omce to back of stove; let stand 6 minutes, or 
10 if required harder. When done properly the white should be jellied: 
but not hard. 

EGG NESTS ON TOAST— Helen Walker. 

6 eggs, 6 slices of toast, 2 tablespoons butter, i^ teaspoon salt. Sep* 
arate the eggs and keep the yolks whole by letting them remain in 
half the shell until ready for use. Beat the whites to a stiff froth with 
the salt. Dip the to^st into hot salt water, butter, and heap each 
piece with the beaten whites. Make a depression in each mound and 
drop in a little piece of butter arid the yolk of the egg. A Idiash of 
paprika on top of each. Place in pan and bake in moderate oven about 
3 min., or until the whites are a light brown. 

HAM AND EGGS FOR BREAKFAST— Mrs. A. A. Smith. 

2 cups chopped ham, i/^ cup milk, mixed with 2 spoons rolled crack- 
ers, put in a deep pie pan making holes to drop in eggs and put intA 
oven till eggs are set. Serve in pan. 

EGG TIMBALES — Mrs. Sidney B. Gushing. 

6 eggs, 3 gills milk, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon 
chopped parsley, i/4 teaspoon onion juice. Beat the eggs with a fork, 
add the seasoning and beat another minute, how stir in the milk thor- 
oughly. Pour the mixture into buttered, medium sized timbale molds 
and put the molds into a deep pan, pouring in hot water enough to 
reach nearly to their top. Place in moderate oven and bake about 20^ 
minutes, or till firm at the center. Turn them out on a warm platter 
and serve with a tomato or cream sauce around them. 

TOMATO AND EGG ENTREE— Mrs. W. T. Wheat!/, Los Angeles. 

Allow 1 tomato for each person, scrape out about Vz the center, put 
in granite dish, drop an i&^z iH' the center of each, season w.ith salt, 
pepper and butter and bake until the ^zz sets, and serve at once. 
These are nice served 'with lamb chops, putting the tomatoes in center 
of platter, with chops around. Also serve in ramekins. 



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SAN FRANCISCO 



Paddings 



PLUM PUDDING— Mrs. Vincent Neale. 

Ingredients: 1 lb. seeded raisins, i^ lb. sultanas, 1 lb. currants, 1'^ 
lbs. moist sugar (brown), l^^ lbs. bread crumbs, 12 eggs, li^ lbs. finely 
chopped suet, i/^ lb. mixed candied peel, rind of 1 lemon, a pinch of 
nutmeg and cinnamon, a few drops of almond flavor, 1 wineglass of 
whiskey or brandy. Cut the raisins, but do not chop them; cut the 
candied peel in thin slices; wash and pick the currants, and dry them; 
mix all the ingredients together and moisten with the eggs (if too 
moist, sprinkle a little flour over) ; stir in the brandy. Scald and flour 
a pudding cloth, put in the pudding and tie up fairly tight; boil for 6 
hrs. 2 or 3 puddings may be made instead of 1, as they will keep for 
several weeks if hung up in a dry, cool place. Ebccellent. 

PLUM PUDDING— Mrs. J. E. Alexander. 

1 lb. butter, 1 lb. suet chopped fine and free from shreds, 1 lb. sugar, 
21/^ lbs. flour, 2 lbs. raisins seeded and chopped fine and dredged with 
flour, 2 lbs. currants carefully washed, 14 lb. citron finely shredded, 12 
eggs, whites and yolks beaten separately, 1 pt. milk, 1 cup brandy, % 
oz. cloves, 1/^ oz. mace, 2 grated nutmegs. Beat together cream, butter 
and sugar, and mix in the yolks when beaten smooth and light. Add 
the milk, then the flour alternately with the beaten whites. Then add 
the brandy and spice, and lastly the fruit well dredged with flour. Mix 
all thoroughly. Wring out pudding cloth in hot water, flour well in- 
side, pour in the mixture, and boil 5 hrs. 

ENGLISH PLUM PUDDING— Mrs. Thos. Menzies. 

1 lb. raisins, 1 lb. currants, 1 lb. beef suet chopped very fine, Vz lb. 
brown sugar, i/^ lb. flour, % lb. bread crumbs (stale bread), 14 lb. 
mixed peel (orange, lemon and citron), 1 teaspoon salt, 1 teaspoon 
mixed spices, and 8 eggs. Mix all the ingredients very thoroughly. 
Wring a cloth out of boiling water, and flour it. After putting the 
pudding into the cloth, tie tightly, but allow room to swell. Boil 10 or 
12 hours. 

PLUM PUDDING— Mrs. Robert Dollar. 

2 lbs. raisins, 1 lb. currants, 1 lb. beef suet, 2 ozs. orange peel, 2 ozs. 
lemon peel, 2 ozs. sweet almonds, 2 ozs. bitter almonds, 1 lb. bread 



110 PUDDINGS 

crumbs, the rind and juice of 1 lemon, % It), flour, 1 lb. sugar, 1 tum- 
bler of jelly, 9 eggs, i^ teaspoon soda. Boil 9 hrs. This quantity may 
be made into several puddings, and cooked a shorter time. 

ENGLISH PLUM PUDDING^Mrs. French. 

1 lb. suet shredded and minced, ly^ lbs. raisins stoned and cut, IVi 
lbs. currants washed, 1 lb. stale bread crumbs grated, 1 lb. sugar, % 
pt. brandy, 12 eggs beaten light; 14, lb. of citron, orange and lemon 
peel, 1 nutmeg grated, 1 spoon ginger, cloves, and cinnamon. Mix % 
hour with the hand. Flour and butter a cloth which is just dipped in 
hot water; put the pudding in and tie tightly; boil 5 to 8 hrs.; blanch, 
some almonds, put them endwise 2 inches apart over the top; after it 
is oh the dish, pour some brandy over; and just as it is to be brougM 
to the table, set fire to the brandy that the pudding may be in flames. 

ANY-DAY PUDDINGr— Miss A. Gordon. 

1 cup of sweet milk, 1 cup of molasses, 1 cup each of raisins and 
currants, 1 cup of suet chopped fine (or, instead, a small cup of butter), 
1 teaspoon of salt and 1 teaspoon of soda sifted with 3 cups of flour, 1 
teaspoon each of cinnamon and allspice. Mix milk, molasses, suet, 
and spice; add flour, and then the fruit. Put in a buttered mold, and 
boil 3 hrs. Serve with hard or liquid sauce. 

ENGLISH PLUM PUDDING— Miss C. E. Reynolds. Ross Valley 

3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread 
crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry 
and brandy — no water; candied citron, lemon peel and orange peel, 1 
grated nutmeg, spices to taste. Boil about 8 hrs. After the ingredi- 
ents are all mixed beat it up half an hour with the hand. It must be 
tiedJ up very tight in a floured cloth. Put a small plate in the bottom- 
of the saucepan to prevent the pudding from sticking. 

PLUM PUDDING— Mrs. B. M. Sims. 

1 cup ground fat salt pork, 1 heaping cup chopped raisins, 1 cup 
New Orleans molasses, 2 scant teaspoons soda, I14 cups milk, 1 tea- 
spoon powdered cloves, 4 cups flour. Steam 3 hrs. 

Sauce that Goes With This Pudding. 

Cream together a half cup butter, a heaping teaspoon flour, a beaten 
€gg, scant cup sugar, pour slowly into this while stirring nearly a pt. 
of boiling water. When creamed add the juice and grated rindl of 1 
lemon. 

ORANGE MARAMLADE PUDDING— Mrs. Chas. Christensen. 

1 cup orange maramlade, 1 cup suet chopped fine, 2 cups dried bread 
crumbs, 14 cup sweet milk, 1 egg, 1 teaspoon soda dissolved in hot 



PUDDINGS 111 

water; steam 3 hrs. Sauce: — 1 large cup bar sugar, yolks of 2 eggs, 
1/^ cup butter beaten to a cream, warm over teakettle, stirring con- 
stantly, but do not cook it. When ready to serve add whites beaten 
thoroughly. Flavor with brandy. 

VEGETABLE PUDDING^Mrs. A. F. Pacheco. 

1 cup each of flour, chopped suet, raisins, currants, grated carrot, 
grated potatoes, 1 wineglass brandy, 1 tablespoon cold water; i^ tea- 
spoon each of cinnamon, nutmeg, cloves and a,llspice, 2 teaspoons bak- 
ing powder; boil 3 hrs. and serve with brandy sauce. 

CARROT PUDDING— Miss O. A. Gordon. 

Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add 
1 egg beaten very light, i/^ cup milk, 1 cup grated carrot, 1 teaspoon 
each of cinramon, allspice, carbonate of soda, i/^ a nutmeg, l^ tea- 
spoon cloves, 1 cup bread crumbs, 1 cup of flour, i/^ cup raisins, ^4 cup 
currants, 2 tablespoons citron; dredge raisins and currants with, a 
little of the flour used; add salt, stir the whole very hard; put in a 
buttered mold and steam 3 hrs. Sauce: — Cream i/^ cup of butter with. 
1 cup of powdered sugar, flavor with, sherry, 1 egg beaten with, sugar 
and butter, 

DATE PUDDING— Mrs. S. P. Morehead. 

11/^ lbs. dates (seeded), l^ lb. suet, i^ lb. bread crumbs, 10 tablespoons 
sugar, 2 tablespoons brandy, salt and nutmeg. Mix well with, the 
hands like bread. Put in a buttered mold and lay a cloth over the top 
before putting on the cover. Boil 4 hrs. 

PORTLAND PUDDING— Mrs. Thos. S. Bonneau. 

1 cup beef suet chopped fine, l^ cup sugar, i^ cup molasses, 1 cup 
sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi 
soda, 1 egg-nutmeg and cloves, or cinnamon. Steam in a well greased 
2-qt. basin 3 hrs. Sauce: — Beat 1 egg, i/^ cup sugar, 2 tablespoons 
butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour 
in, boil and if lumpy strain, then pour over sugar, butter and eggs and 
set to cool. 

GRAHAM PUDDING— Mrs. F. L. Wheeler, Berkeley. 

iy2 cups graham flour, % cup melted butter, J^ cup molasses, i/^ cup 
sweet milk, 1 egg, 1 teaspoon soda, i^ teaspoon salt, 1 cup raisins 
stoned and chopped, i/^ teaspoon cinnamon, 14 teaspoon allspice and 
nutmeg, currants and citron may be added if desired; steam l^i brs. 
Serve with hard sauce. 

FIG PUDDING— Mrs. Wm. LIchtenberg. 

% lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 
ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk. The figs 



112 PUDDINGS 

and suet must be chopped very fine; liiix the bread and suet first, then 
add the figs, sugar, and nutmeg, after that the egg and the milk. Put 
into a basin and boil 4 hrs. Serve with brandy sauce: ' ' '" '"■■'"■ ' 

FIG PUDDING — Mrs. Carter P. Pomeroy. 

% cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs 
well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little 
salt, 1 cup of sugar, y^ lb. of chopped dried figs. Steam 3 hrs. It is 
best served with the wine sauce given with, the Ctottage pudding. 

TROY PUDDING— Mrs. Thos. Menzies. 

1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, ^ cup 
of molasses, 1 teaspoon of baking powder, and a small pinch, of salt. 
Boil for 3 hours. 

STEAMED NUT PUDDING— Mrs. W. F. Jones. 

Mix thoroughly together 1 cup chopped walnuts, 1 cup chopped 
raisins, 1 cup currants, 1 cup New Orleans molasses, i/^ cup brown, 
sugar, 3 eggs, 1 cup chopped suet, li^ cups sour milk; sift 1 teaspoon 
soda and 1 teaspoon yeast powder wi'^.h '; cups flour, ^ teaspoon each 
of cinnamon, allspice and cloves. Poii^ Into a buttered mold that will 
be about half full to allow for rising. Steam ? hours. 

SPICE PUDDING— .Mrs. A. A. Smith. 

Put 14 cup of butter and lard mixed, into a mixing bowl; add to this 
1 cup of sugar, 1 well beaten egg, 1 teaspoon ground cinnamon, V4, 
grated nutmeg, 1 teaspoon each of allspice and cloves; beat all well 
together. Pour into this 1^ cup of molasses, 1 cup of cold coffee, and 

1 cup of flour with 3 teaspoons of baking powder sifted thoroughly; 
add enough flour to make a stiff batter; put into this mixture 1 cup of 
stoned raisins and I14 cups of currants; add flour enough to barely 
mold with the hands, then turn into a floured cloth and pin loosely, 
giving room to swell. Place in boiling water and boil 1 hour. 

SUET PUDDING— Mrs. R. E. Neil. 
1 cup of suet chopped fine, 1 cup of molasses, 1 cup of sour milk, 3 
cups of flour, 1 teaspoon soda dissolved in the milk; spice highly, and 
steam 3 hours. 

FREE CHURCH PUDDING— Mrs. Thos. Menzies. 
1 breakfast cup of beef suet; the same of flour, bread crumbs, raisins 
or currants; 1 teacup of brown sugar; 1 teacup of milk; 1 teaspoon of 
soda; % a nutmeg grated. Boil 3 hours. 

STEAMED FRUIT PUDDING— Mrs. W. F. Jones. 

1 cup of sweet milk, 2 tablespoons butter rubbed with 1 cup of sugar, 

2 eggs, 3 cups of flour sifted with 3 teaspoons baking powder. Mix, 
and then add 1 cup of preserved figs, or dried figs chopped and stewed 



PUDDINGS 113 

Tintil tender, or ary other fruit you may -prefer, making some allowance 
about the fruit being dry or juicy, as to. the stiffness of the batter. 
Fill teacups about half full, and steam i/^ hour. Turn each mold upon 
a plate, and serve hot with cream ; or sauce can be used if preferable. 

VIENNOISE PUDDING— Mrs. Fronmuller. 

5 oz.. stale thread, V2 cup sultana raisins, 3 eggs well beaten, i/4 cup 
sherry, % cup sugar, % cup candied peel (minced), 1 cup milk, % tea- 
spoon salt, grated rind of 1 lemon. Cut bread into dice and mix with 
raisins, candied peel, half the sugar, salt and lemon rind. Brown l^ 
sugar in sauce pan, stirring constantly to prevent burning and add 
milk and stir until melted. Pour this over eggs and add to bread and let 
stand 5 to 10 min. Pour into buttered mold, cover with buttered paper 
and steam li/^ hrs. Serve with apricot sauce. 

STEAM PUDDING— Nelly James. Canada. 

1 cup molasses, i/^ cup butter, 2 teaspoons ginger, 1 teaspoon cin- 
namon, 1 teaspoon allspice, 2 tablespoons sugar, pinch of salt, 1 egg, 
2 cups bread crumbs, 1 cup currants, 1 cup raisins, 1 teaspoon soda, 
1 teaspoon cream tartar, flour enough to make stiff; steam 2 hours. 
Heat molasses, butter and spices before mixing. 

CANARY PUDDING— Mrs. J. S. Macintosh. 

Weight of 3 eggs, in sugar and butter, weight of 2 eggs in flour, the 
grated rind of 1 small lemon, 3 eggs. Beat butter to a cream, stir to. 
this the sugar and lemon peel and gradually dredge in the flour 
keeping the mixture well stirred, whisk the eggs, add them to 
the other ingredients. Beat all until thoroughly blended, put into but* 
tered mold with tight cover and boil for 2 hours. Serve with wine of 
lemon sauce. 

HUCKLEBERRY PUDDING— AMERICAN— Mrs. Fronmuller.. 

V2 cup butter, 14 cup sugar, 3 eggs, Yz cup milk, SYz cups flour, IY4. 
tablespoons baking powder, IY2 cups huckleberries. Cream, butter, 
add sugar, beat eggs, sift flour and baking powder and add alternately 
with milk. When smooth stir in huckleberries, turn into greasedi mold, 
and steam 3 hours. Serve with warm sweetened cream. 

RAISIN PUFFS— Mrs. G. G. Vanderlip. 

4 tablespoons sugar, 1 tablespoon buttor, 2^4 cups flour, 1 cup water. 
21^^ tea spoons, baking powder, 2 eggs, 1 cup chopped raisins. Steam 
in seven cups, one half hour.. Serve warm with hot sauce. 

CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. 
Bread crumbs, 1 cup, eggs 3, Sugar Y2 cup, milk 1 tablespoon 
vanilla, 1 teaspoon. Ghiradellies grated chocolate 4 tablespoons. Beat 
up yolks of eggs with the pudding. Beat whites very stiff and add last. 
Steam the pudding about 30 minutes. Serve with cream. 



114 PUDDINGS 

CHOCOLATE PUDDINGr— Mrs. Chas. S. Fay. 

WfeigJi 5 icz. butter, 5 oz. sugar anid; 5 oz. of chocolate, put all in a 
steamer saucepan and let stand until melted, then take 5 eggs separ- 
ating the yolks, put the yolks into your other ingredients and' stir until 
stiff; now beat your whites very stiffly and put all together; grease 
your mold, shake a little granulated sugar on, put mold into a saucepan 
with a little water janj^r put in oven. Cock l^hour; serve hot with hot 
chocolate sauce. 

CHOCOLATE PUPPING— Mrs. J. K. Armsby. 

12 tablespoons of bread crumbs,^ 6 tablespoons of grated chocolate, 
1 qt. milk, 4 eggs keeping out the whites of two, for the meringue. 1 
teacup sugar. Boil bread crumbs, milk, sugar, and chocolate together 
until thick. When cold add eggs well beaten. Bake % of an hour. 
Before serving drop on a meringue and brown slightly. To be eaten 
hot with hard sauce. 

CHOCOLATE PUDDING^Mrs. Ludwig Schwabacher. 

Boil 1/^ pound of chocolate with i/^ cup of milk and set aside to cooL 
Take yolks of 6 eggs and 6 tablespoons of sugar stir until very light, 
then add 3 tablespoons of finely rolledi crackers to chocolate. A little 
vanilla, a pinch f cimiamon, and beat all until light. Beat whites to a 
stiff froth and fold into the mixture, put into a well buttered pudding 
form, close up tightly and boil for one hour. Serve with whipped 
cream. 

COTTAGE PUDDING — Mrs. Carter P. Pomeroy. 

Put in mixing bowl first 3 tablespoons melted butter, 1 cup sugar, 
1 beaten egg, 1 light pt. of fiour with 2 teaspoons baking powder sifted 
with it, and 1 cup of sweet milk last of all. This will seem thin, but 
will make a nice loaf, light and tender. Serve hot with wine or other 
sauce. 

MACAROON PUDDING — Mrs. Anna Stubbe,Bannlng. 
Take 6 eggs, beat the yolks with i^ cup powdered sugar, add % lb. 
of stale macaroons and V4, lb. ladyfingers, powder them, either by chop- 
ping or rolling. Beat the whites to a stiff froth and mix with 
the rest. Line the pudding dish with candy made of yellow sugar. 
Boil from li^ to 2 hours. Serve hot with whipped cream. 

SPONGE PUDDING~Mrs. W. L. Landon. 

1 pt. of milk, 1 small teaspoon salt, 2 rounded tablespoons flour, 14 
cup sugar, 1 tablespoon butter, 3 eggs. Put all of the milk but suffi- 
cent to moisten flour in double boiler and when hot stir in flour, sugar, 
butter and salt and cook until it thickens. When cool add the beaten 
yolks, then the whites beaten very stiff. Turn into buttered pudding 
dish, bake i/^ hour, setting dish in pan of water. It should be evenly 
browned. Serve with hard sauce. 



PUDDINGS 115 

CASTLE PUDDINGr— Mrs. J. S. Macintosh. 

The weight of 3 eggs in butter, siigar and flour, all heaten separately. 
Then mix, adding juice of 2, grated rind of 1 lepion, bake i^ an hour, 
serve with sweet or wine s-auce. 

OLD-FASHIONED RICE PUDDING^— Mrs. Thos. Duffy. 

2 tablespoons rice to 1 qt. of milk; 2 tablespoons sugar, a grating 
of nutmeg, a little butter, ^4 cup of raisins if liked; cook slowly for 1^ 
liours in a moderate oven, stirring down crust for the first half hour 
«s fast as it forms. Then allow a paper-like cover to form, and! the 
pudding is done. Serve hot or cold. 

BREAD PUDDING^Mrs. Thos. Menzres. 

1 qt. of milk, 2 tumblers of bread crumbs, 4 eggs, 2 cups of sugar, 
2 lemons, 1 slice of butter. Beat the yolks separately, and mix with 
milk and bread crumbs; add 1 cup of sugar, the rind of the lemons, 
and butter. Boil until thick as a custard. Boil 1 cup of sugar and 
juice of lemons separately. Beat whites of the eggs, adid) juice, and 
■spread on the top for a meringue. Brown in the oven. 

CRACKER PUDDING— Mrs. J. C. Dickson. 

Butter 6 or 8 soda crackers, put in pudding pan butteredi, sides to- 
gether, cover with a custard, made in proportion of 2 eggs to a pint of 
milk, and sweeten to taste; flavor with nutmeg. Place in pan of hot 
water and bake long enough for the custard to thicken. Eat with hard 
■sauce, 

SOFT CORN PUDDING— Miss O. H. Gordon. 

1 cup white corn meal, 1 cup boiled rice, 1 cup milk, li^ cups boiling 
water, 1 tablespoon butter, 1 teaspoon salt, 3 or 4 eggs bf aten separ- 
ately. Pour boiling water over the meal, add the other ingredients, 
whites of eggs last of all. Bake in a pudding dish in a moderate oven 
% of an hour; serve with plenty of butter. 

CORN MEAL PUDDING— Mrs. W. L. Oge. 

1 qt. of new milk, 4 tablespoons of corn meal, 14 teaspoon of ground 
cloves, 2 teaspoons of cinnamon, i/^ cup of molasses, pinch salt, 2 eggs. 
Put all the milk except i/^ cup in a farina kettle and when boiling stir 
in the corn meal slowly to let it thoroughly cook 20 min. Add the 
spice and molasses and salt. Put in a baking dish to cool and then add 
the beaten eggs and bake slowly 2 hours. Serve with cream or butter 
and sugar sauce. 

CORN MEAL PUDDING— Mrs. Daniel Bradford. 

1 pint of milk; as it comes to a boil, stir in ^^ cup of mea^. When 
cold, add 3 well beaten eggs, % of a cup of molasses, Yz teaspoon ot 
salt, 1 wineglass of wine, butter size of half an egg, Vz teaspoon of 



116 PUDDI>GS 

soda. Beat well, and add less than 1 qt. of cold milk. Bake 3 hours 
with a cover over it, and stir it every half hour until the last hour. 
Very nice. 

LEMON TOAST— Mrs. W. F. Jones. 

\ Beat the yolks of 3 eggs and aJdd li/^ cups of sweet milk. Dip thin 
slices of bread in this, and fry a light bnowm in butter. 

Sauce.— Beat the whites of 3 eggs stiff; add % cup of white sugar, 
the juice of 1 lemon and 1 cup of boiling water. Pour over the toast 
as you serve it. 

QUEEN ESTHER'S TOAST— Mrs. Thos. Menzies. 

Cut stale bread into pieces 2 inches square and 1 inch thick. Steep 
them well in milk, then dip in beaten yolk of egg, and fry in butter. 
Make a sauce of sugar, water and cinnamon, to serve with the toast. 

BERRY PUDDING— Mrs. E. B. Mahon. 

2 eggs, 1 pt. of milk, a little salt, i^ cup of sugar, flour to make a 
thick batter, 1 teaspoon yeast powder, 1 pt. of berries (any kind) well 
dredgeidi with flour, stirred in at the last; boil 1 hour in mold. Make 
sauce. 

BLACKBERRY OR RASPBERRY PUDDING— Mrs. W. F. Jones. 

Put a layer of berries in the bottom of a bakipg dish and sprinkle 
with sugar; then cover with a layer of thin bread and butter, and re- 
peat until the dish is full; have the last layer of bread crumbs. If 
made from canned fruit, drain off the juice and pour it over the pud^ 
ding last, then the sugar may not be needed. Bake in a pan of water 
in rather a slow oven about 1 hour. The blackberry pudding is best 
hot with hard sauce. The raspberry pudding is to be eaten cold with 
cream. Part Loganberries improves the .blackberry pudding. 

STRAWBERRY SHORTCAKE— Mrs. W. F. Jones. 

Sieve well together 1 qt. of flour, 1 level teaspoon salt, and 2 heap- 
ing teaspoons baking powder; rub in % cup of butter; then wet up 
with milk just sufficient to roll out. Divide the dough into 4 parts; roll 
1 piece in a roundi shape, put in a deep jelly cake pan, spread the top 
with a little butter ; roll out another piece and pile on top of this ; pre- 
pare the other 2 pieces the same way in another pan, and bake in rath- 
er quick oven until nice and brown. Then remove from the oven; open 
and spread both sides generously with butter. Have a drawer of ber- 
ries cut up and well sugared; put half between each shortcake and 
serve at once with rich cream. It is an improvement to halve enough 
of the largest berries to put around the edge of the shortcake, pouring 
berries inside; then cover the top with whipped cream. 



PUDDINGS lit 

PEACH COBBLERr— Mrs. E. B. Mahon, 

Pill a pie dish with peeledi peachqs leaving in the pits; add a very 
little cold water and sugar to taste. Cover with pie crust, prick with, 
a fork; bake % lof an hour. Eiat with cream. 

PEACH PUDDINGr— Mrs. W. F. Jones. 

Peel and halve 2 dozen peaches, and sweeten to taste; or use 2 qts^. 
of canned peaches ; place in a pudding dish and put in the oven. Creami 
the yolks of 4 eggs and 1 cup of sugar; add 1 tablespoon water, 1 tea- 
spoon lemon extract, and 1^^ cups of flour into which 1 teaspoon of 
baking powder has been sifted, and the whites of the eggs beaten stiff. 
Pour over the hot peaches and bake about 20 to 30 minutes. Serve liot 
with cream, 

APPLE PUDDING— Miss A. Gordon. 

Fill a buttered baking dish with sliced apples, and pour over the top 
a batter made of 1 tablespoon of butter, i/^ cup sugar, 1 egg. % cup> 
sweet milk, and 1 cup of flour in which has been sifted 1 teaspoon 
of baking powder. Bake in a moderate oven till brown. Serve with 
cream and sugar, or liquid sauce. Blackberries are very nice served 
in the same way. 

STEAMED APPLE PUDDING — Miss Margaret Bremner. 

Pare and slice as thin as you wouldi for pies 6 medium-sized tart ap- 
ples (Northern Spies are the best), and lay them in the bottom of a 
round baking dish. Stir 1 cup of sugar and i/4 cup of butter to a 
cream ; add 2 eggs well beaten, and 1 cup of milk. Sift together 2 cups 
of flour and 2 teaspoons of baking powder; add the flour to the mix- 
ture, and stir well. Cover the apples with the mixture and steam 1 
hour; serve with a cream or foaming sauce. 

APPLE PUDDING— Mrs. Grandjean. 

6 eggs, 6 tablespoons bread crumbs, 6 tablespoons currants, 6 table- 
spoons sugar, 1 piece butter (size of walnut), 6 apples chopped fine»^ 
1 wineglass wine, 1 teaspoon cinnamon, i^ teaspoon cloves, y^ tea- 
spoon nutmeg. Steam 3 hours. Eat with hard sauce. 

GOOD APPLE DUMPLINGS — Mrs. C. A. Thayer. 

1 pt. flour, 2 tablespoons butter, 2 teaspoons baking powder, wet up 
with cold water or milk. Roll out into sheets and cut into pieces 
large enough to cover an apple. Pare and core the apples and cut if 
necessary and wrap closely in the pieces of dough. Place in a deep- 
baking dish and cover with a cup of sugar, bits of butter and hot water. 
Bake in a moderate oven. The same dough can be used for a roll of 
any kind' and steamed. 



118 PUDDINGS 

APPLE PUDDING— Mrs. J. C. Dickson. 

Sift 1 pt. of flour witli 3 level teaspoons baking powder and saltspoon 
■of salt, add 1 cup pf mi}^, 1 bea.ten egg and spread on a shallow pan. 
Pare, core and quarter half a dozen apples ; cut the quarters in halves 
^md stick these pieces in rows with the sharp edge down in the bat- 
ter. Sprinkle with sugar using more or less as the apples require. 
Bake in rather quick oven and serve in squares with a liquid sauce. 

APPLE AND TAPIOCA PUDDING—Mrs. E. B. Mahon. 

1 teacup of tapioca soaked well in water over night (about a pint) ; 
•cook until clear — ^about ^^ hour; aldd 1 cup of sugar, a little salt, and 
lemon or nutmeg; when cooked, pour over the apples after paring and 
quartering them, add a few small pieces of butter over the top to help 
■brown it. Hard sauce, or cream may be served with it. 

APPLE FRITTERS^Mrs. Fronmuller. 

1 cup flour, % cup tepid water, % teaspoon salt, 1 tablespoon olive 
^il, whites of 2 eggs; sift flour and salt into bowl, add water and oil 
and beat until smooth. Beat eggs very stiff and fold into batter. Pare 
and core gooidi apples and cut into % in. slices, sprinkle with powdered 
sugar and lemon juice and let stand 1 hour before using, Drain, dip 
pieces in batter, fry in hot fat until brown, drain on cheese cloth. 
Sprinkle with powdered sugar and serve with lemon sauce. 

FRUIT FRITTERS^Mrs. Thos. S. Bonneau. 

2 eggs, whites; 1 tablespoon flour, 1 tablespoon cold water, 1 table- 
'spoon butter or olive oil, apricots, peaches and strawberries. Make 
a batter with the beaten whites of the eggs, flour, coldi water and but- 
ter or oil. Mix thoroughly before putting in the whites. Pare the 
apricots or peaches and cut in quarters, strawberries used whole. Dip 
each piece of fruit into the batter, and drop in the boiling fat. 2 min. 
"Will cook them brown and crisp ; then sugar them and serve hot. 

BANANA FRITTERS (WILL SERVE FOUR)— Helen Walker. 

4 bananas, 3 tablespoons coldj water, 3 eggs, 3 tablespoons flour, 1 
teaspoon sugar, 1 teaspoon melted butter, or 3 eggs, 1 cup of milk,, 1 
teaspoon baking powder, 1 teaspoon melted butter, about 1 cup flour. 
Remove skins from the bananas, split them and cut in two. Beat the 
yolks of the eggs well and 'add the sugar. Mix the flour with the wa- 
ter, add the yolks of the eggs and melted butter. Pour the mixture 
into the stiffly beaten whites, stirring constantly. Dip the bananas 
into the batter, drop them into hot fat and fry until a golden brown. 
*Serve at once with whipped cream or hardi sauce. Sliced pineapple 
may be hised instead of bananas. Wine sauce may be served instead 
ot cream. 



PUDDINGS 11^ 

PINEAPPLE FRITTERS — Mrs. Anna Stubbe, Banning. 
Soak slices of pineapple in white wine, with a little sugar addQd for 
1 hour. Fry in batter as for apple fritters. 

STRAWBERRY SAUCEr— Mrs. Thos. S. Bonneau. 

1 large tablespoon butter, 1^ cups powdered sugar, white. of 1 eggr,- 
1 pt. mashed strawberries. Beat the butter to a cream, add gradually^ 
the sugar and the beaten white of the egg. Beat till very liglit, and" 
just before serving add the mashed) strawberries. Instead of the but- 
ter and egg, 1 qt. of the whipped cream may be added to the straw* 
berries and sugar. A generous half-pint of cream makes a quart whea 
whipped. 

HOT CHOCOLATE SAUCE— Mrs. A. F. Fechteler, Wash., D. C. 

Sugar 1 cup, boiling water 1 cup, baker's chocolate 1^/^ squares, corn- 
starch 1 tablespoon. Melt chocolate and add boiling water in which 
sugar has been dissolved. Wet cornstarch and add to liquid. Let it 
boil up thoroughly, then push back on stove and let simmer for 30 
minutes. Just before serving add small piece of butter and flavor 
with vanilla. 

JELLY PUDDING SAUCE— Mrs. W. L. Jones, CJOverdale. 

Vz cup sugar, 14 cup butter, 1 glass tart jelly, % cup boiling water, 
white of 1 egg. Cream butter and sugar together, stir in jelly and 
water and put on stove. When well melted remove and add the well 
beaten white andi serve. 

APRICOT SAUCE— Mrs. Fronmuller. 
Vz cup apricot jam, juice and grated rind of 1 lemon, 2 tablespoons^ 
sherry, 14 cup sugar, 1 cup water. . Cook all until at' boiling point, rul>- 
through strainer and pour over Viennoise pudding. 

WHIPPED CREAM SAUCE— Mrs. W. F. Jones. 

Beat the whites of 2 eggs to a stiff froth, and add gently i^ cup bar 
sugar; whip 1 cup of cream and add. Flavor with 1 tablespoon sherry, 
or nutmeg or vanilla. Brandy and nutmeg together are good. Mast 
be served as soon as prepared unless kept on ice. 

PARIS SAUCE FOR SWEET PUDDINGS— Mrs. E. B. Mahon. 
Take 1 glass of sherry, 1 large tablespoon of powdered sugar, and 
the well-beaten yolks of 2 eggs ; put these in saucepan on fire and stir 
until thick; add slowly 3 tablespoons of cream, without letting it boil. 

FOAM SAUCE— Mrs. W. F. Jones. 

2 eggs, butter the size of an egg, 1 cup sugar. Beat the yolks, butter 
and sugar together thoroughly, add the whites beaten to a stiff froth,. 
the juice of 1 lemon,, and Vz cup of boiling water; serve immediately. 
Very nice with cottage pudding. 



120 PUDDINGS 

FOAMING SAUCE — Miss Margaret Bremner. 

©eat to a cream i/^ cup of sugar and 1 tablespoon of butter; add 4 
tablespoons of cream and a few drops of vanilla. Beat with an egg 
beater, setting the bowl iji a dish of hot water till tha sauce is light 
And foamy. Serve as soon as finished. 

COMMON SAUCE— Mrs. W. F. Jones. 

1 tablespoon flour and 1 tablespoon butter rubbed together; pour on 
"boiling water until of the right consistency; add 1 cup of sugar, ana 
just before serving, aidid i/^ cup of wine or 2 tablespoons brandy, or any 
■extract preferred. An egg beaten light and ^dded last is an improve- 
ment. 

SAUCE — Mrs. Thos. S. BOnneau. 

1 tablespoon flour, 2 tablespoons butter, 4 tablespoons sugar, 1 cup 
<:old water, 1 teaspoon vanilla, 1 tablespoon Vinegar. 

PUDDING SAUCE— Mrs. Thos. S. Bonneau. 

1 cup powdered sugar, i^ cup butter (rub to a cream) add the white' 
of 1 egg well beaten and a little nutmeg. When ready to serve, stir 
in 2 tablespoons of boiling water and flavor with a glass of sherry 
wine. 

WINE SAUCE — Mrs. Carter P. Pomeroy. 

2 cups of sugar, i^ cup of butter, 1 cup of sherry with a little brandy. 
Stir butter and sugar till it creams, adding, drop by drop, the wine. 
When mixed, put into the dish in which it is to be served, and set in a 
basin of hotwater. Do not stir or disturb it, and when melted it will 
foam as if made of beaten eggs. This sauce is to be used with cottage, 
plum, or any hot pudding, and is delicious. 

WINE SAUCE— Helen Walker. 

1 cup wine, 1 cup sugar, i^ cup butter, 1 egg. Cream together butter 
and sugar, add egg well beaten, set in hot water and heat but do not 
cook. Just before serving add the wine. 



ADVERTISEMENTS 12$ 

FASHIONABLE MILLINERY 

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIINIIIIIIIMIIIIIIIIIIIIIIIIIIIIMIIIMUIIIIIHIIIIIIIIIMIIlin IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIiiii|l||||||innili- 

GEORGIANA POSEY 

705 FOURTH ST. SAN RAFAEL. 

Phone Black 351 f^ COUTTS 

Carpet Cleaning Works 

General Upholstering 

Carpsts Cleaned on the Floor with My New Dustless Electric Carpet Renovator 

at 5 cents per yard. 

Carpets to be Cleaned and Relaid taken up Free. 
Top Mattresses Made Over and Renovated, $2.00 each. Feathers Steam Renovated,. 

10 cents per pound 

Antonette Ave., Bet. C and D Sts. San Rafael, Cal. 

Telephone Red 66 

W. T. Butterworth 

Manufacturer and Dealer in 
riNE HARNESS AND SADDLERY 

Horse Furnishing Goods, Boots, Sponges, Chamois, Etc. 
Carriage Trimming and General Repairing a Specialty. 

712 Fourth Street, Near B San Rafael, Cal. 

Telephone, Black 1662. 

California Fruit and Pouitry l¥larliet 

M, HAUBRICH, Propr, 

FrultSf Vegetables, rish. Poultry f Aa. 
Fresh Every Day, 

809 Fourth Street San Rafael, Cal^ 



124 • ADVERTISEMENTS 

H. Knittel M. Burke J. P. Davenport H. C. Fletcher 

MARIN FURNITURE CO. 

Incorporated 

PAINTING, TINTING AND PAPER HANGING 

INTERIOR DECORHTIONS and UPHOLSTERY 

Window Shades, Carpets, Spring Beds and Mattresses 
Telephone Red 1142 314 B St., San Rafael 



;S. HERZOG M. BLUMENTHAL 

TELEPHONE RED 26 



NEW SAN RAFAEL MARKET 



S. HERZOi 



Wholesale and Rstail 
Dealers in all kinds of 



Fresh and Salted Meats. Beef, Veal 

Lamb, Mutton, Ham, Bacon, Smoked Beef and Tongues 
B St. opp. Postoffice, San Refael 



M . LAWRENCE 

PRACTICAL HORSESHOER 

Telephone Red 1037 ^ 
Third Street Between B and C San Rafael, Cal 




essert. 



GERMAN PUFFS— Mrs. E. W. Newhall. 

1 pt. of milk, 10 tablespoons of flour, 1 tablespoon of melted butter, 
6 eggs, leaving out the whites of 3. Bake in buttered tins half filled, 
20 minutes in hot oven. Turn them into a flat dish, and just before 
serving pour over them the following sauce: WTiites of 3 eggs beaten 
to a stiff froth, 1 coffee cup of sugar, juice of 2 oranges. 

CREAM PUFFS— Mrs. Wm. Lichtenberg. 

I V2 cup of butter, 3 eggs, i/^ pt, of water, a pinch of salt, flour about 
1/4 lb. Boil the butter, water and salt; add the flour quickly; boil until 
the dough loosens from the saucepan; if it does not do this- quickly, add 
more flour; let the mixture cool; add the yolks and the whipped whites 
of 3 eggs. Drop into boiling lard, the size of an egg; fry till brown, 
and serve with jelly or bake in oven, and fill with whipped cream. 

CREAM PUFFS — Mrs. R. E- Neil. 
1 cup '^^ater, V2 cup butter, soda the size of a pea. When boiling 
stir in 1 cup flour, ard cook until the mixture will roll in a ball in the 
pan. Spread out to cool; when cool add, 1 at a time, 3 eggs. Drop in- 
to 12 puffs, and bake 25 minutes in a moderate oven. 

CREAM PUFF FILLING WITH WALNUTS — Mrs. W. F. Jones. 
When whipped cream is not obtainable, make the following custard: 
1 pt. of milk in a double boiler, 1 cup of sugar, 2 tablespoons of corn 
starch wet in a little cold milk and added to the boiling milk, 1 tea^ 
spoon butter, 2 eggs beaten, 1 teaspoon vanilla and 1 teacup chopped 
walnuts. 

NEW ZEALAND TRIFLE — Miss F. Alice Brown. 

Cut a stale sponge cake into slices about an inch thick; then put in 
layers raspberry jam, about 12 macaroons, 2 dozen ratafias, 2 ozs. 
sweet almonds, grated rind of 1 lemon, 1^ pt. wine, 6 tablespoons 
brandy. Ck>ver with gcod custard, and then with whipped cream. For 
the whip — 1 pt. cream, sugar, the whites of 2 eggs, wine to flavor; 
whip till thick. 



126 LIGHT DESSERT 

A LADY FINGER TRI FLE— Mrs. Anna McMahon, S. F. 

6 yolks of eggs beaten with a cup of powdered sugar; have on the 
stove 3V2 good wine glasses of sherry and a little water, into which put 
1 teaspoon cf sugar and 1 of vanilla; stir in the beaten eggs and 
sugar, then add 1 large teaspoon of flour made into a paste. Have a 
deep platter lined with lady fingers and macaroons, sprinkle with 
wine; when the mixture has slightly cooled, pour over the cakes, beat 
the whites with G scant tablespoons of sugar, spread over top, let 
brown in the oven; to be eaten cold. 

TRIFLE — Mrs. A. A, Adair, Riverside, Cal. 

Put a layer of cake crumbled up in the dish you expect to serve it 
in on the table; if the cake is stale and dry, put a little hot water over 
it to soften just a little. If the cake is fresh the fruit juice will ba suffi- 
cient to moisten it; put in lots of walnuts chopped not very fine, and 
a generous sprinkling of cocoanut; add strawberries or raspberries; 
cover with a nice rich custard; then add another generous sprinkling 
of cocoanut, and cover the top with whipped cream. This is very nice. 

BAKED PRUNE PUDDING— Dr. C. B. Brown, S. F. 

Put 1/2 lb- of prunes and 1 slice of bread through a meat cutter to- 
gether. Add 1 egg, piece of butter ^ize of an egg, milk to fill pudding 
dish, and i/^ cup sugar. Bake % of an hour. 

PRUNE FLOAT — Miss Tena Bremner. 

1 pt. milk, 4 tablespoons corn starch, % lb prunes, 1 tablespoon 
sugar, 1/^ teaspoon vanilla, 4 eggs, 3 tablespoons powdered sugar. Wash 
choice prunes in several waters, and soak over night. In the morn- 
ing add 1 tablespoon granulated sugar, and stew until tender. Cut a 
few in halves, remove the stones from- all, and chop the rest very fine. 
Put milk on to heat, beat yolks of 4 eggs light with 1 tablespoon of 
sugar and syrup from prunes; add to hot milk, also the corn starch 
moistened with a little cold milk; stir until it thickens; then remove 
from the fire and stir in the chopped prunes and vanilla. Pour into 
pudding dish in which it is to be served. Beat whites of eggs to a stiff 
froth with 3 spoonfuls of sugar, and put on top of the pudding through 
a pastry tube. Drop half prunes around the top. Put into a quick 
oven, and brown slightly. May be served cold with whipped cream. 

PRUNE WHIP— Mrs. A. A, Adair, Riverside, Cal. 

20 prunes cooked without sugar till very tender and very dry ; stone 
and chop fine; beat the whites of 4 eggs very stiff; add a small cup 
of sugar and i/4 teaspoon of cream of tartar; mix all thoroughly; bake 
y2 hour in a pan set in a pan of water. Serve with cream; whipped 
cream is nicest. 



T.IGHT DE^^SERT 127 

JELLIED PRUNE— Mrs. Geo. Foster. 
1 pint prunes, li/f. pints water, y^ package gelatine, 1 cup sherry, 1 
cup sugar. Scak gelatine in gill of water 2 hours. Cook prunes in 5 
gills of water slowly 1 hour. Remove stones and mash very fine. Pour 
a little boiling water on gelatine to dissolve it. Strain it into the 
prunes; add sugar and water; beat thoroughly. Serve with whipped 
cream. 

PRUNE SOUFFLE— Mrs. H. V. Robinson. 

Cock prunes until well done, drain on cloth, chop, and to every 4 

prunes allow the white of 1 egg, beaten very dry, sweeten to taste and 

if liked add a grating of lemon peel. 7 eggs will serve 8 people. Bake 

in buttered pan set in water until done. Try with straw. When cold, 
turn out, slice and serve with whipped cream. 

PRUNE SOUFFLE— Mrs. A. F. Fechteler. Washington, D. C. 

Prunes, 1 cup; Eggs (whites only), 3; sugar, 1 teaspoon; sherry, 1 
tablespoon. Soak prunes over night. Stew until tender. Remove 
stones and press throug-h a fine sieve. Put back on stove in a 
saucepan, when hot stir in sugar and sherry. Take off the fire and add 
the well beaten whites of eggs. Bake twenty minutes in a moderate 
oven. Serve with whipped cream. 

APPLE SOUFFLE— Mrs. E. B. Mahon. 
Stew the apples, add a little grated lemon peel, the juice, also sugar 
to sweeten; line the sides and bottom of the dish about 2 inches thick. 
Make a boiled custard with 1 pint of milk, 2 eggs, and a little sugar; 
when cool, pour into the center of the dish; beat the whites, add a 
little sugar, spread over, and brown a few minutes in oven. 

OMELETTE SOUFFLE— Mrs. W. F. Jones. 
Beat the whites and yolks of 3 eggs separately. To the whites add 
2 tablespoons sugar; mix together, flavor with vanilla; put into a pud- 
dign dish, sprinkle with sugar, bake 15 minutes, and serve immedi- 
ately. 

ORANGE SOUFFLE— Mrs. Fronmuller. 
1 cup stale bread crumbs, i^ cup milk, grated rind of l^ small orange 
14 cup orange juice, 1 table spoon lemon juice, 14 cup sugar, 1 salt 
spoon salt, 3 eggs, beaten separately. Soak bread crumbs in milk un- 
til soft and mix with all other ingredients, excepting the whites of 
eggs, which are folded in last. Butter small cups or molds, fill about 
V2 full, and bake in pan of hot water in moderate oven until set. Serve 
at once. 

SAGO CREAM— Mrs. W. F. Jones. 

Cook Vz cup of sago in 1 quart of milk until clear. Then add 1 cup 

of sugar and the yolks of 3 eggs. When a little cool, stir in the well 

beaten whites and flavor. Some use the pearl tapioca and cook it the 
same way. 



128 LIGHT DESSERT 

DESSERT— Mrs. A. A. Smith. 

Slice the ripe part of a vv^atermelon, and cut it into diamonds^ 
squares, hearts, or disks, the size of a mouthful. Put a layer of water-^ 
melon in a glass fruit dish, cover with sugar, then another layer of 
watermelon, and so on until the dish is full, with sugar over the top; 
set It iti the ice-oh^Pt till u'nnt'^i^ . 'l^'o h^ e-tten as fr-uit with cake. This- 
is a delicious way of serving watermelon. 

CARAMEL CUSTARD— Mrs. W. F. Jones 

1 quait of milk, 3 eggs, 2 tablespoons corn starch, 1 cup brown sugar. 
Melt the sugar, stirring constantly; then add the milk but do not let 
it boil or it will crack. When near boiling add the corn starch, sugar,, 
and yolks of the eggs. When a little cool, stir in the whites and 1 teas- 
poon \anilla. Pour into a mold; to be eaten with whipped cream. 

FLOATING ISLAND— Mrs. H. V. Robinson. 

Put 1 ouavt milk fn double boiler; 1 cup sugar, 1 tablespoon of corn 
starch wet in a little cold milk, are to be added to the milk when boil- 
ing. Remove from the fire, add the beaten yolks of 3 eggs; when cool 
add 1 teaspoon of vanilla, and pour into a glass dish. Just before serv- 
ing, beat the whites very stiff and drop over the top. This is nice 
poured over stale cake soaked in wine, over sliced oranges, or over 
strawberries or raspberries. 

BAKED CUSTARD— Mrs. W. F. Jones. 

Beat 4 eggs light; add i/4 cup of sugar, 1 pint of milk, and nutmeg to 
taste. When well mixed, pour into a pudding dish- and drop into the 
center i/^ cup of table syrup; do not stir again. Put in a pan of 
water and bake in a mcdei-ate oven until it sets. When cold, loosen 
the edges and turn upon a platter. The syrup forms a sauce. If prop- 
erly made, this is vevy nice. The use of ma^^le syrup or caramel syrup 
makes a variety. These proportions without the syrup make delicious 
cup custards, or a boiled custard. 

LEMON CUSTARD— Mrs. W. F. Jones. 

5 eggn t^^e vr^ks bea^^en ^^Hh 1 la^ge '^ud of sugar; add the juice and 
grated rind cf 2 lemons. Cook in double boiler, stirring constantly 

until it bubbles and thickens. Beat the whites to a stiff froth and 
gently stir the mixture into them. Dip into lemonade glasses, and 
serve when cold. This makes about enough for 11 people, and is deli- 
cious. 

ORANGE PUDDING— Mrs. C. H. Clickner. 

Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar, 
and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling 
point, add 2 tablespoons corn starch wet in a little cold milk the yolks 
of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites- 
very stiff, add 4 tablespoons sugar, put on top and brown. Serve Cold. 



LIGHT DESSERT 129 

ORANGE CREAM— Mrs. Orey J. Short. 

4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 
qt. nearly boiling milk, add two tablespoons corn starch wet with a 
little cold milk, and beaten yolks of 3 eggs; cook until thick. When 
cool mix with orange and frost with the beaten whites of the eggs and; 
half cup sugar, flavor with a little lemon. Brown lightly. 

STRAWBERRY CREAM OR SNOW— Mrs. W. F. Jones. 

Whites of 4 eggs beaten to a stiff froth; 1 pint of strawberries 
passed through a colander and sweetened to taste. Stir gradually and 
gently into the eggs. Other berries and apple sauce are nice the same 
way. 

DANISH PUDDING— Mrs. W. F. Jones. 

Dissolve 1 cup of sago or the same of pearl tapioca in a quart of 
water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stew- 
ed rhubarb, and when cold serve with whipped cream. With the rhu- 
barb do not use quite so much water; but it must not be too stiff or it 
will be tough. Sweeten to taste. 

MARSH MALLOW PUDDING— Mrs. Wm. L. Jones, Cloverdale. 

2 teaspoons gelatine (Knox), dissolved in i^ cup of water over steam. 
Whites of 5 eggs, pinch of salt, % cup sugar. Add sugar gradually and 
beat half an hour with Dover egg beater. Also add gelatine slowly, 
after straining. Pour in shallow, straight sided pan or vegetable dish. 
Before serving cut in squares and roll in powdered sugar. May be 
molded in mold, with whipped cream in center. 

MARSHM^LLOW PUDDING— Mrs. C. C. Stevenson. 

1 tablespoon gelatine, i^ cup cold water and Vz cup boiling water, 1 
cup sugar, whites of 3 eggs, flavor with vanilla. Put gelatine to soak 
in the half cup cold water for 15 minutes, add enough boiling water to 
fill cwn and let stand 15 minutes longer, beat the whites of eggs stiff 
and add the sugar; add gelatine with the vanilla and beat for i/^ hour 
in a cool place. Strain the gelatine before adding to the eggs. 

MARSH MALLOW DESSERT— Mrs. Geo. Foster. 

% lb marshmallows, 1 lb English walnuts, 1 glass Maraschino Cor- 
({ial, Vz pt. cream (before it is whipped). Cut the marshmallows in 
quarters, chop the walnuts. Mix the marshmallows, nuts and cordial 
with the whipped cream and decorate with Maraschino cherries. Save 
out some of the cream to put on top of the dish and put some of the 
cherries on top of that. It is better if put on the ice for a few hours 
before serving. 

IMPERIAL RICE PUDDING— Miss O. A. Gordon. 
In a double boiler put three cupfuls milk, and half a cupful well 



130 LIGHT DESSERT 

washed rice, cover and cook until milk is absorbed, adding a quarter 
of a teaspoon of salt, when it is half done, add one cupful sugar, one- 
third of a box of gelatine, soaked in one-half cup of cold- water, stir 
gently until dissolved, set aside until rice is cold, and beginning to 
thicken , add a teaspoon of vanilla, one-quarter cup of sherry, one-half 
cup cut candied fruit, one cup thick cream whipped to a stiff froth, 
mix lightly and turn into a mold and set aside to stiffen. 

IMPERIAL RICE PUDDING— Edythe Foster. 

3 tablespoons rice, 1 pt milk, 3 tablespoons sugar, rind 1 lemon, i^ 
box gelatine,, % pint cream. Drop rice into enough cold water to cover 
it, bring to a boil, then wash rice in cold water. Simmer rice in milk 
with sugar and lemon rind. When quite tender add gelatine which 
has been softened in a little milk and set aside to cool. Mix in lightly 
% pint of v/hipped cream, fill mold and set on ice. Serve with preserve 
ginger. 

BANANA CREAM— Mrs. J. K. Armsby. 

1 pt. milk, % box gelatine, i/^ cup sugar, 2 eggs beaten separately. 
Soak gelatine in milk % hour. Put in double boiler, with i/^ cup sugar. 
When hot add the well beaten yolks and flavor with vanilla. Beat 
whites to a stiff froth and stir into the mixture, beating well. Slice 2 
bananas and put in the mold and pour mixture over them. Serve with 
whipped cream. 

BAKED BANANAS— Mrs. W. F. Jones. 

Cook 1 level tablespoon butter, 2 heaping tablespoons sugar, and the 
juice of 1 lemon, in a double boiler until clear. Have 1 dozen bananas 
peeled and sliced once lengthwise on a buttered dish. Pour l^ of this 
sauce over the bananas, and bake 15 minutes; then add the remainder 
of the sauce, and bake until a rich brown, basting occasionally. Nice 
either hot or cold. Also good baked with brown sugar and butter to 
form a caramel. 

BANANAS AND APPLES— Mrs. W. F. Jones. 

Pare and core about 1 dozen apples; fill the centers and all the 
interstices with bananas in little squares and stirred into the above 
sauce. Bake until a rich brown and well done. Serve with cream. 

AMBROSIA— Mrs. W. F. Jones. 

Peel and slice as many oranges as needed, and fill a glass disb with 
thin layers alternately of oranges sprinkled with sugar, sliced ])ine- 
apple and more sugar, then grated cocoanut and more sugar; repeat 
until the dish is full. Let it stand a few hours before using. Some 
prefer bananas instead of pineapple, but both will do no harm. 



LIGHT DESSERT 131 

BLANC MANGE— Mrs. W. F. Jones. 

1 quart of milk, 1 cup of sugar, 4 tablespoons corn starch wet up In a 
little milk. When cooked pour it into the beaten whites of 2 eggs, 
and mold. For chocolate Blanc Mange add i/^ cup chocolate. 

Sauce for Blanc Mange — 1 tablespoon corn starch wet in cold water; 
pour boiling water over it until it is clear and of the right consistency. 
Add 1 tablespoon butter, % cup of sugar, the grated rind and juice of 
1 lemon, yolks of 2 eggs; then pour around the molded pudding. 

Caledonia Cream for Blanc Mange — Whites of 3 eggs well beaten, 3 
tablespoons pulverized sugar, i/^ cup of whipped cream, 3 tablespoons 
of currant or raspberry jelly. Nice without the cream. 

DELICIOUS BLANC MANGE— Mrs. Wm. B. Noble. 

Put 1 ounce of gelatine in a little warm water and keep it on the 
stove until dissolved; then sweeten and flavor with vanilla 1 quart of 
cream, and whip it. Strain the gelatine or the cream. Wet the molds 
in cold water, fill them and set away to congeal 

ARROWROOT BLANC MANGE—Mrs. D. Whittemore. 

1 cup milk, 4 teaspoons arrowroot, 2 teaspoons sugar. Make a 
smooth paste of arrowroot and water: stir this into the boiling milk; 
add the sugar, flavor with vanilla; stir all the time until it thickens; 
turn out, and when cold serve with cream. 

CREME A LA VANILLA— Mrs. Grandjean. 

1 quart of good crearn, sugar to taste, stick of vanilla, put to boil to- 
gether then beat four whites of eggs, add to the cream (always stir- 
ring). Cook two minutes (always stirring). If yolks are preferable 
instead of white, put 5 or 6. 

SELLAFOUP — Mrs. Grandjean. 

1 glass Malage. ^Z; pound sugar. Put sugar in wine to melt one hour 
before serving. Beat 1 quart of cream until thick, strain the wine, 
then mix with cream, just beaten so wine and cream are well mixed. 

CREAM JELLY— Miss O. A. Gordon. 

1 tablespoon gelntine 1 pint c^eam, 1 teaspoonful vanilla, i^ cup 
sugar, 4 tablespoons sherry. Put gelatine, sugar and vanilla into the 
cream and let stand for i/^ hour, in a cool place. Then put into double 
boiler and heat until the gelatine is dissolved. Strain when cool, add 
the wine stir well and turn into small molds to set. Serve cold. 

FRUIT CHARTRUSE— Mrs. Fronmuller. 

X qt. of wine or lemon jelly, glace cherries, angelique, white grapes, 
etc. Line a mold with jelly and set in ice, then add a layer of fruit 
when the jelly is set, pour another layer of jelly over fruit and return 
to ice. Keep on in this way until fruit and jelly are all used, being 



132 LIGHT DESSERT 

careful each layer is set before adding a fresh layer. Turn onto glass 
dish and serve with whipped cream. 

NESSELRODE PUDDING— Mrs. J. K. Armsby. 

1/^ box Cox's gelatine, i^ pint cold water., Dissolve gelatine. % cup 
sugar, % cup chopped raisins, 1 tablespoon brandy, 1 pt. milk, yolks and 
whites of 5 eggs beaten separately, i/i lb. macaroons, 3 tablespoons 
blanched almonds, 2 teaspoons vanilla. Let the milk come to a boil 
and stir in sugar and yolks of eggs. Cook a few minutes and dissolve 
gelatine in it. Chop fine raisins and almonds and roll the macaroons 
fine and add to mixture. Flavor with brandy and vanilla. Add the 
whites of eggs beaten stiff, then turn into molds previously rinsed with 
cold water and sprinkle with sugar. Put on ice for 2 hours or more. 
Serve with whipped cream flavored with rum. 

JELLIED PLUM SYRUP— Miss Margaret Bremner. 

Take the juice of any kind of fruit desired. Put l^ a box gelatine to 
soak in 1 cup of cold water for 20 minutes; add 1 cup of boiling water, 
and 2 cups of syrup from a can of plums. If the Plymouth Rock 
gelatine is used, no other acid will be needed, otherwise the juice of Yo 
a lemon will improve it. Strain all into a large jelly mold, or cups that 
have been wet with cold water; put on ice or in a cool place until stiff; 
turn out and serve with cream and sugar or whipped cream. 2 or 3 
large rlums cut into pieces and put in the jelly while cooking improves 
the jelly. The writer discovered this recipe while wondering what to 
do with a can of syrup left over from canning green gages. 

EASTER PUDDING— Mrs. W. F. Jones. 

Make 1 quart of wine, orange or lemon jelly; mold in a round basin 
in the center of which you have three saucers turned upside down. 
Save 1 dozen egg shells opened at the small end, and put them in cold 
water. Make 1 quart of corn starch blanc mange; fill 3 of the shells, 
and stand them in a pan of bran or meal. Bruise a few spinach leaves, 
squeeze out a few drops of the color, add to a little of the mixture, and 
fill 3 more shells. Color some with chocolate, some with the yolks of 
eggs and some pink from a little of Knox's pink gelatine. While you 
are preparing the eggs, have the skin from 2 oranges or 2 lemons boil- 
ing; when tender, remove all of the white inside, and cut in little strips 
with scissors; then boil in syrup until clear, and spread out to dry. 
The next day turn out the jelly; around the edge of the nest put the 
peel for straw. Remove the shells from the eggs and pile in the nest; 
put whipped cream all around the jelly. This is a very pretty dish and 
delights the children. 

ICED PINEAPPLE CREAM— Mrs. W. J. Wickman. 

Take a small 14 box of gelatine ; place on fire with 1 cup or 1 y->, cups 
of water, and allow to dissolve. After thoroughly dissolved, strain the 



LIGHT DESSER': 133 

same through a clean cloth into a pint of grated pineapple; stir thor- 
oughly and continuously until it commences to congeal. At this stage 
•stir into it 1 pt. of ice cream. Put all into a glass dish (ready for table) 
s,nd set on ice. To be eaten with or without thick cream, 

PINEAPPLE SPONGE— Miss H. J. Trumbull. 

iy2 pint-can pineapple, 1 small cup sugar, 14 package gelatine, iy2 
-cups water, whites of 4 eggs. Soak the gelatine 2 hours in i/^ a cup of 
water. Put the juice of the pineapple in a saucepan with the sugar 
and the remainder of the water; simmer 10 minutes; add the gelatine 
take from the fire immediately, and strain into a tin basin. Add the 
chopped pineapple, and when partially cooled, add the beaten whites 
of the eggs, and beat until the mixture begins to thicken. Pour into 
a mold, and set away to harden. Serve with a soft custard made as 
follows : 

Custard Sauce — 2 cups of milk, yolks of 4 eggs, 1 small cup of sugar. 
Heat the milk almost to boiling, add beaten yolks and sugar; stir con- 
stancy until it begins to thicken. Remove from the fire and add vanilla 
■flavoring; allow it to cool, and when ready to serve, turn the pineapple 
sponge into a dish, and pour the custard around the base. 

PINEAPPLE CUSTARD— Mrs. Geo. L. Richardson. 

Custard. 1 heaping tablespoon flour, salt and enough milk to blend, 
yolks of 4 eggs and 4 tablespoons sugar. Beat all these together and 
add to 1 qt. boiling milk and cook until very thick, stirring constantly. 
Cool and flavor. 

Pineapple. Chop 1 pineapple fine in meat chopper. Make a syrup of 
equal parts of pineapple juice and sugar, use water if you have not 
enough from pineapple and boil 5 minutes. Pour in pineaple and let 
come to a boil, when cool pour custard over it. Serve very cold with 
whipped cream on top. 

SPANISH CREAM— Mrs. D. Whittemore. 

1 quart of milk, yolks of 3 eggs, 1^ package Knox's gelatine, 2 table- 
spoons of sugar; flavor with vanilla or lemon. Soak the gelatine 2 
minutes in cold water. Beat the yolks and sugar together, add to the 
scalding milk, heat to boiling point, and add the gelatine, stirring all 
the time till it is dissolved. Pour into a mold and set on ice. 

SPANISH CREAM— Mrs. Thos. S. Bonneau. 

^ box gelatine soaked in a quart of milk three hours, put on the fire, 
warm slowly. Divide the whites and yolks of five eggs, put five table- 
spoons of sugar with each, flavor the yolks with vanilla and the whites 
with lemon. When the gelatine and milk have come to a scald, put in 
the yolks, and when taken off the fire, add the -whites, stir gently, then 
fill the forms. After standing in a warm place for three hours, put on 
the ice. Beat cream and wine to eat with it. 



13-i LIGHT DESSERT 

NARCISSUS BLANC MANGE— Mrs. W. F. Jones. 

l^ box of Knox's gelatine soaked in 1 teacup of cold water; when- 
dissolved pour over it 1 pint of scalded milk; add % cup of sugar and 
the beaten yolks of 2 eggs. Set away, and when it begins to set around" 
the edges, transfer a spoonful at a time to another dish, and beat with- 
an egg whip. Then flavor and add 1 cup of whipped cream. Turn into 
a funnel-shaped mold. I use an old-fashioned scalloped cake pan with 
a funnel. Serve with whipped cream around the edge and in the fun- 
nel. If short of cream beat the 2 whites, sweeten a little and add to- 
the cream. A flavoring of sherry is preferable to vanilla. 

WINE JELLY— Miss H. Pregge. 

Soak 1 box gelatine in % pint of cold water 2 hours; then pour on 
iy2 pints boiling water, and stir until it is dissolved, but do not set it 
near the fire. Now add the juice of 2 lemons and sweeten to your taste. 
Wring a piece of thin muslin out of hot water, and lay in a fine strain- 
er; strain the jelly fhrough this after adding 1 pint of sherry wine to- 
it. Make this jelly the day before you want to use it. 

COFFEE PUDDING— Mrs. J. E. Alexander. 

1 pint of cream whipped light, i^ package gelatine dissolved in 1 cup 
milk, I large cup of strong coffee, 1 cup sugar, whites of 2 eggs. Add 
the sugar and gelatine to the boiling coffee, strain and let cool; when 
the gelatine is cold, whip it slowly into the beaten whites until it is a 
firm froth, then add the whipped cream. Mold, and serve with cream. 

COFFEE JELLY— Mrs. W. F. Jones 

1/^ package of Knox's gelatine in 14 cup cold water, % cup sherry, 
8 cups hot coffee, 1 cup sugar. Dissolve gelatine in cold water, pour- 
over boiling coffee, add sugar and sherry and strain into wet mold. 
Serve with unsweetened whipped cream. If sherry is omitted use a 
little more coffee. 

COFFEE CHARLOTTE RUSSE— Mrs. Thos. S. Bonneau. 

In making Charlotte Russe i/4 cup of black coffee, sweetened to taste 
and mixed with a teaspoonful of lemon juice, makes a delicious flavor. 
It is put with about a pint of rich cream, chilled and whipped to a- 
froth, poured into molds lined with sponge cake and heaped at the top. 

NORWEGIAN CHARLOTTE— Mrs. Geo. L. Richardson. 

Make sponge cake in 3 layers, beat whites of 2 eggs, add 2 table- 
spoons powdered sugar; Mix Yz lb. chopped almonds Into 14 of this and 
spread on first layer. Mix other half with maraschino cherries cut fine 
and spread on second layer. After putting on top layer, cut centers 
from 2 upper layers, leaving about a 2 in. rim. Make a custard of 1 
cup milk, 1 tablespoon sugar, yolks of 2 eggs, and 1 teaspoon gelatine. 
Flavor with sherry or almond, or a little of each. Cool and fill center 



LIGHT DESSERT ];{5 

'With custard. Over all put whipped cream and decorate with almonds 
and maraschino cherries. 

CHARLOTTE RUSSE— Mrs. J. E. Alexander. 

1 pint of cream whipped light, 1 ounce gelatine dissolved in 1 gill of 
hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup pow- 
dered sugar, flavor with l^ teaspoon bitter almonds and 1 teaspoon 
vanilla. Mix the cream, eggs, sugar and flavoring; add to it the gela- 
tine and milk when nearly cold. Line a mold with lady fingers, fill 
with the mixture. Set on ice to cool. 

ORANGE GELATINE— Mrs. W. F. Jones. 

Pare 6 oranges, cut in thin slices (rejecting the seeds), and lay in a 
■glass dish; dissolve i/^ box of Knox's gelatine in 1 cup of cold water; 
"When dissolved pour over it 1 pint or 2 cups of boiling water, 1 cup of 
"white sugar, and strain upon the oranges. Serve with whipped cream 
or cream and sugar. To make variety cut in i^ dozen bananas and a 
can of sliced pineapple cut into small pieces. To double the recipe for 
the jelly, use the juice of the pineapple and have 2 quarts of jelly in- 
stead of one. 

ORANGE WHIP — Miss Tena Bremner. 

Allow 1 quart of thick, rich cream to 6 oranges; make very sweet, 
and whip. Separate the oranges into sections; cut them in dice, taking 
out all membrane , leaving soft bits of pulp. Fill a glass dish with 
alternate layers of whipped cream and pulp, making upper layer of 
-cream. Sprinkle top with macaroon crumbs. 

ORANGE BASKETS— Mrs. W. F. Jones. 

Cut as many oranges as required, leaving half the peel whole for the 
baskets, and a strip across half an inch wide for the handle, that is, cut 
out 2 right-angled pieces each side of handle Remove the pulp and 
juice, and use the juice for the orange jelly. Place the baskets in a pan 
•with broken ice between to hold them upright. When ready to serve, 
put a teaspoon of whipped cream on top of each, and serve on orange 
leaves. It is an improvement to tie a small bow of ribbon on the center 
of the handle. To each pint of juice dissolve i/^ box of Knox's gelatine 
in 1/^ cup of cold water. When dissolved, pour over the gelatine 1 cup 
of boiling water, 1 cup of sugar, the juice of 1 lemon, and then the fruit 
juice; strain through a cloth and fill the baskets. 

ORANGE JELLY— Mrs. Frances C. White. 

6 large deep colored oranges, juice of all, grated peel of one; 2 lem- 
ons, juice of both and peel of one; 1 glass best brandy; 1 package of 
gelatine soaked in 2 cups of water; 1 pint of boiling water; 2 cups 
sugar. Stir the sugar, lemon, and orange juice, peel, and soaked gela- 
tine together and cover for an hour. Pour the boiling water over them, 



136 LIGHT DESSERT 

stir until the gelatine is quite melted, strain and add the brandy, strain- 
again through a close flannel bag and pour into a wet mold. I usuaDy 
take the orange skins, remove the pulp and throw them into cold water 
until ready to use them. Fill them with the jelly and serve. 

CHOCOLATE CREAM PUDDING— Miss Margaret Bremner. 

iy2 pints milk, % cup sugar, 11/4 squares sweetened chocolate, 5 level' 
tableespoons corn starch, 14 teaspoon salt, whites of 3 eggs. Boil milk, 
sugar, and grated chocolate together; then add the corn starch dis- 
solved in a little cold milk; boil for 5 minutes, stirring constantly; 
then add the whites beaten to a stiff froth, and let boil 1 minute longer, 
stirring until done; put in a mold or molds as desired; serve cold with 
cream or whipped cream. 

STRAWBERRY PUDDING— Mrs. W. F. Jones. 

1 box of Knox's gelatine dissolved in 1 quart of milk; set it on stove 
and let it gradually heat until the gelatine is thoroughly dissolved. Use 
1 drawer of strawberries, reserving the best for the garnish; strain the 
rest through a cloth, add to the milk, and sweeten to taste. There^ 
should be about 2 quarts. Set away in mold to cool; when it begins to 
set, stir in 1 cup of cream whipped. When stiff, turn on to platter or 
any flat dish; put whipped cream all around, and drop the large re- 
served berries into the cream around the dish. Delicious. 



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VANILLA CREAM— Mrs. Arthur Crosby. 

To a 1-gal. freezer, take the well beaten whites of 6 eggs, and equal 
parts of rich milk or cream, about 1 quart of each; add 1 tablespoon 
vanilla and 1 cup sugar. Taste, and if necessary add more sugar or 
extract. The freezer should be a little over % full before freezing. 

GENERAL DIRECTIONS— Mrs. W. F. Jones. 

For 1 gal. of ice cream, use 1 qt. double cream or 3 pts. ordiinary 
cream. If pineapple is required, add 1 pt. can of grated pineapple to 
the cream. Yellows of 4 to 6 eggs, about a half cup of sugar and lastly 
the beaten whites and sufficient milk to fill freezer within about 3 in. 
of the top. 

For strawberry cream use li/^ cups sugar, i/^ drawer strawberries. 
If some whole berries are liked stir them in as you remove dasher, 
after freezing. 

For peach cream use about 1 qt. prepared peaches. 

Coffee cream, put 1 pt. milk in double boiler and when hot add V2 
cup ground coffee, let stand long enough to be well drawn, strain and 
cool. Use 1 cup sugar and the other ingredients. Some may prefer 
more sugar in all of these recipes. 

STRAWBERRY ICE CREAM— Mrs. Geo. Dodge. 

Hull 1 quart of berries, sprinkle with about 2 cups of sugar, and 
mash them. Let stand* until the sugar is dissolved, and then sqeeze 
through a cloth. Add 1 quart of cream, and if not sweet enough add 
more sugar. The pulp left in the cloth should be stirred into a little 
milk and squeezed again, in order to get all the berries but the seeds. 
Then freeze. Raspberry cream does not require so much of the fruit 
juice, as the flavor is stronger and richer. 

ICE CREAM — Miss H Pregge. 

1 quart milk, % box gelatine, 1 coffee cup sugar, 1 pint cream, flavor 
to taste. Put the gelatine and milk in a double boiler, and let it dis- 
solve; then add sugar and flavoring, and freeze. 

TUTTI-FRUTTI ICE CREAM.— Hoover. 

2 quarts sweet cream, 6 ounces dry granulated sugar, 8 ounces chop- 
ped glaced fruit, 1 teaspoonful extract of vanilla; mix thoroughly to- 
gether and freeze. 



142 FROZEN DAINTIES 

FRUIT ICE CREAM— Mrs. J. L. Tharp. 

1 quart peaches, bananas, or berries, or a grated pineapple, (1 quart 
peaches preferred) ; pass through a colander. I cup water, 2 cups 
sugar, whites of 3 eggs beaten stiff; mix and freeze. 

COFFEE FRAPPE— Mrs. D. Whittemore. 

1 quart rich cream, 2 cups white sugar, 1 cup strong black coffee. 
Freeze the same as ice cream. 

WHITE VELVET ICE CREAM— Mrs. Thos. V/intringham. 

1 cup water, 3 cups sugar, whites of 6 eggs, vanilla to flavor, i^ gal. 
rich cream. Boil sugar and water until it threads as for boiled icing. 
Beat the whites of eggs very stiff on a large flat platter. Pour the boil- 
ing sugar slowly over the eggs, beating until well blended. Whip into 
this the cream and beat until cold. Freeze immediately. This makes 
one gal. A sauce of hot chocolate or crushed fruit can be served with 
this cream, but delicious without sauce. 

MOUSSE.— Mr«. W. F. Jones. 

Whip 1 quart of rich cream and add to the whites of 6 eggs beaten 
very stiff. Sweeten and flavor with vanilla to taste; put in mold and 
pack in ice and salt for 5 or 6 hours. If the cream is not rich enough 
to whip thick, whip it to a froth and keep skimming off the froth and 
put into a colander set in a bowl. Whip also that which drains into 
the bowl. When all is foamy, sweeten and flavor, and pack as above, 
omitting the eggs. 

GOLDEN MOUSSE— Miss H. J. Trumbull. 

1 pint of cream before it is beaten; 5 eggs, yolks only, beaten stiff; 
6 tablespoons of powdered sugar; 1 teaspoon of vanilla. Mix eggs, 
sugar and vanilla together; add all to the cream; put into a can packed 
in salt and ice, and let stand for 3 hours. 

MAPLE MOUSSE — Mrs. Sanderson, San Francisco. 

1 cup maple syrup. Bring to a boil, take from flre and add the beat- 
en yolks of two eggs; when cold add beaten whites and 1 pt. of cream 
whipped. Pack well in freezer with ice and salt as for ice cream. Let 
stand five hours. 

FROZEN PUDDING — Mrs. Sanderson, San Francisco. 

1 pint cream, li^ doz. macaroons, 3 tablespoons powdered sugar, 2 
tablespQons ground chocolate. Whip the cream, add the sugar and 
divide into three parts. To one portion add the chocolate which has 
been moistened with a very little water and stir until smooth. Add 
enough pink coloring to second portion to give a delicate pink. Flavor 
third portion with one teaspoon of vanilla. Roll macaroons, not too 
iine, and divide into three parts; take a small lard can, put in first the 



FROZEN DAINTIES 143 

pink cream, over this lay one portion of the macaroons, next the white, 
on which spread second portion of macaroons, then add the chocolate 
cream. Cover can and pack with salt and ice as for ice cream. In 4 
hrs. turn out, cover with third portion of macaroons and serve at once. 

NESSELRODE PUDDING— Mrs. J. E. Alexander. 

1 pint of cream, 2 cir.DS piilk, 1 cup of sugar, 3 eggs, 1 tablespoon of 
vanilla, and a pinch of salt, 6 stale macaroons rolled fine, 12 candied 
cherries cut in quarters and soaked in i/^ cup sherry, i/^ cup of nut 
meats (English walnuts, pecans, or hickory nuts), and a little citron. 
Scald the milk and cream, add the beaten yolks of the eggs, with sugar 
and salt. Let cool and flavor. Freeze, and when nearly frozen, add 
the beaten whites of the eggs, fruit and chopped nuts. 

ROMAN PUNCH— Mrs. H. V. Robinson. 

Juice of 1/^ dozen lemons or 1 dozen limes; juice of 1 can of grated 
pineapple; 1 cup cold water; white of 1 egg beaten slightly; a wine- 
glass of Jamaica rum; li/^ cups white sugar. If not sweet enough to 
suit, add more sugar and freeze rapidly to make it creamy. To be 
served before the game course. 

PINEAPPLE SHERBET — Mrs. W. F. Jones. 

1 pint of fresh, or 1 can of grated pineapple; 1 pint of white sugar; 
1 tablespoonful of gelatine soaked in a little cold water; juice of 1 lem- 
on. Pour 1 pint of boiling water over this mixture, and when well dis- 
solved, strain through a cloth and freeze. Turn the freezer rapidly 
and continuously, to insure the sherbet being smooth a ^d creamy. 

PINEAPPLE SHERBET— Mrs. Arthur Wellington, Ross. 

1 pt. can of grated pineapple, 2 cups sugar, 314 pints of water, 2 
tablespoons gelatine or 1 of arrowroot; juice 2 lemons, whites of 3 
eggs. Boil water and sugar together ten minutes, add 2 tablespoons 
cf gelatine or one of arrowroot dissolved in water, to boiling syrup 
juice of two lemons and strain. When cold put in freezer and when half 
frozen add the whites of three eggs beaten stiff. 

ORANGE SHERBET— Mrs. J. M. Dollar. 

Soak 1 heaping tablespoon of Knox's gelatine in 14 cup cold water 10 
minutes; add i/^ cup boiling water; when dissolved, add 1 cup of sugar, 
1 cup cold water and I pint orange juice; when sugar is dissolved, 
strain and freeze. 

LEMON MILK SHERBET— Mrs. Thos. Wintringham. 
Squeeze the juice of three large lemons over two cups of granulated 
sugar; let stand two hours and stir until thoroughly dissolved. Put 
a qt. of rich milk in freezer and let it become chilled, then add lemon 
and sugar and freeze quickly. Particularly refreshing in warm 
weather. 



144 FROZEN DAINTIES 

COUP JACK— Mrs. A. F. Fechteler, Wash., D. C. 

A Coup Jack is made of the fruits of the season. If grapes are used 
they should be seeded and oranges are shredded. 

Place fruits in a jar and add to them sugar and maraschino or kirsch- 
wassen to taste. Put the jar in ice for two hours or more until perfect- 
ly chilled. Then remove and place portions of the fruit and sugar in 
glasses. Over this, filling the glasses to the top, put any sort of an ice 
one may desire, orange, lemon, or pineapple. Place on top of each 
glass a large candied cherry or strawberry. 

BAKED APPLE ICE CREAM— Edythe Foster. 

Bake and sift six nice sweet apples. Add one qt. of rich cream and 
«ugar to taste. When sugar is dissolved, freeze. 

MAPLE PARFAIT— Mrs. W. P. Taylor. 

Beat yolks of 8 eggs until light; add 1 cup of maple syrup (made by 
adding water to the maple sugar and cooking to the right consistency). 
Place the mixture on a slow fire and stir constantly until the eggs have 
thickened enough to make a thick coating on the spoon. Turn into a 
bowl and beat it until it is cold. It will then be very light. When the 
custard is cold, add a pint of cream whipped to a stiff froth. (If any 
liquid has drained from the cream do not add it). Stir lightly togeth- 
er; turn the mixture into a mold holding three pints. Pack in ice and 
salt for 4 hours. 

ANGEL PARFAIT— Mrs. W. F. Jones. 

In a sauce pan put i^ cup granulated sugar and 5 tablespoons boiling 
water; stir until sugar is dissolved, remove spoon, and boil slowly but 
steadily until the syrup will spin a thread at least i/^ in. long. Have 
ready the whites of 3 eggs whipped to a stiff dry froth. Pour the syrup 
slowly over the whites, beating all the while until the mixture is cold, 
then add 1 teaspoon vanilla, 1 pt. of thick cream whipped. Mix care- 
fully but thoroughly; turn into mold with tightly fitted cover over para- 
fine paper. Bind the edges with a strip of muslin dipped in fat, bury in 
ice and salt for fully 4 hours before serving. 



ADVERTISEMENTS 141 

Telephone Red 786 



NEW 
MARIN 



. . F. RIEDE & CO. 

Genuine Milk and Rye Bread Wedding Cakes to Order 

Orders Promptly Filled and Delivered to any part of the City 
719 Fourth Street, San Rafael > 



H. A. Gorley &, Co. 

Dealers in 

Foreign and Domestic Dry Goods 



Ladies' and Gents' Furnishing Goods, Shoes, Etc. 



DRY GOODS EMPORIUM 
807 FOURTH ST. 



Cochrane- McNear Bldg., San Rafael Telephone Red l662 



148 



ADVERTISEMENTS 



THE WORLD 
IS 



YOU 
EVEI 
MORNING 



E.Q. 

Smith 

811 4th St. 
SAN RAFAEL 



JUST sa 

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ENSIBLE Housewives pay CASH for Clean, Fresh 
Groceries. Foolish ones pay BIG BILLS. 



OST Grocers are Sane. 
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Some Customers are 



I T costs more to sell cheap, poor Goods than it does 



First Class. 



THE Grocer who wants business and can't get it, usually 
starts a sample room in the re^r. 

♦ 

HAVE you ever bought "Wishy-washy" Coffee orTeaa 
sold to you in a Handsome Package? 



A A Goods 

Baking Powder (Pure) 
Bird Seed 

" Gravel 
Blueing, tins, big 
Cream Tartar, tins 
Carolina Rice (small) 
Corn Starch (Popcorn) 
COFFEE (Fresh) always 
Currants 
Citron Peel 



Clothes Pins 

Dried Fruits 

Fairy Soap 

Gold Dust 

Gloss Starch 

Glass Rolling Pins 

Grand Mds. Spanish Pepper 

Jellies and Jams, made at home 

Laundry Soap, all kinds 

Meat or PHoultry Seasoning 

Olive Oil (Ricci) 



Extracts, XXX Concentrated, Orange Marmalade, 

Nuts (all kinds), Raspberry Syrup, Perfumes 
Spices, Pure (tins or bulk) 

TEAS ^0 GRADES AND VARIETIES 

Send Six Bits in Stamps for 1 lb., Post Paid 



Qkes, (ookies, J)o(ig[in(its 



ETC. 



RULES FOR CAKE. 

Sift cream of tartar, baking powder and soda dry with the flour. 

Never dissolve soda in a liquid as it is almost sure to leave streaks;, 
tind after it is dissolved the mixture cannot be as light as when fer^^- 
mentation takes place in the dough. 

When soda and sour milk are used always add a little baking pow^ 
der, and the mixture will be far lighter and will not taste of sodSr as- 
it is almost sure to do if sufficient soda is used to make very light. 

1 level teaspoon of soda to 1 cup of sour milk is a good rule. 

Beat eggs separately. 

Dredge fruit with flour to prevent its sinking, and always add it last^ 

Bake cake slowly at first, increasing the heat of the oven when well' 
risen. Layer and sponge cakes require a quicker oven than loaf or- 
fruit cake. Sponge ginger bread requires a slow oven. Cookies re- 
quire a quick oven. 

WEDDING CAKE— Mrs. Daniel Bradford. 

(This cake was used at Mrs. Bradford's wedding many years ago.) 
5 pounds of flour, 5 pounds of sugar, 5 pounds of butter, 5 poimds-- 
of raisins, 5 pounds of citron, 10 pounds of currants, 14 pint of molas- 
ses, 14 pint of brandy, 35 eggs, IVz ounces of mace, I14 ounces of cin- 
namon, the same of cloves, 2 ounces of nutmeg, 1 teaspoon of soda. 

FRUIT CAKE— Mrs. Robert Dollar. 
Flour 1 pound sifted and browned, butter 1 pound, sugar 1 pound;, 
eggs 10, soda 1 teaspoon, raisins 1 pound, currants 1 pound, citron ^ 
pound, orange 2 ounces, lemon 2 ounces, almonds Yz pound, walnuts ^ 
pound, cinnamon 1 teaspoon, mace 1 teaspoon, cloves 1 teaspoon, all- 
spice 1 teaspoon. 

BLACK WEDDING CAKE— Mrs. L. A. Lancel. 

1 pound powdered sugar, 1 pound butter, 1 pound flour, 12 eggs, 1 
pound raisins seeded and chopped, 1 pound currants washed' and' 
dredged, Yz pound citron cut into slips, 1 tablespoon cinnamon, 2" teas^ 
poons nutmeg, 1 teaspoon cloves, 1 pint brandy. Cream the butter and' 
sugar, add the beaten yolks, stir well; add the flour, then the spicCi, 
then the whipped whites with the flour; lastly the brandy. This qiiai»- 



1150 CAKES, COOKIES, DOUGHNUTS, ETC. 

'tity makes 2 large cakes; bake at least 2 hours in deep buttered tins; 
■test the cakes well, and be sure they are well done before taking them 
:from the oven; put on icing. 

FRUIT CAKE— Mrs. W. F. Jones. 

1 pound of butter, 1 pound of brown sugar, 1 pound of flour, 10 eggs. 
-2 pounds of raisins stoned and chopped, 2 pounds of currants washed 
carefully and dried, 1 pound of citron sliced fine, 1 teacup of syrup, 1 
'teacup of brandy, 2 nutmegs, 1 small bottle of lemon extract, 2 table- 
spoons of cinnamon, 1 talDlespoon of cloves, 4 teaspoons yeast powder, 
and 1 tablespoon of sugar burned and dissolved in a tablespoon of 
water. Stir butter and sugar to a cream then add eggs well beaten, 
'syrup, brandy, lemon, spices, and the fruit dredged with some of the 
■flour. This will make a large and a small loaf. The large loaf should 
bake about 3 hours in a slow oven. 

FRUIT CAKE— Mrs. W. J. Dickson. 

1 pound of sugar, 1 pound of butter, 1 pound of flour, 10 eggs, 4 
pounds fruit (raisins, currants, citron), 1 wine glass of wine (sherry) 
or brandy, 1 cup of syrup, 1 teaspoon mace, cinnamon and cloves. Beat 
the butter and sugar to a cream with the hand; stir in the eggs, 1 at 
a time, beating well with the hand, after which add the syrup, wine 
and spices, then the fruit, and lastly the flour. Bake 1^^ hours in tins 
lined with buttered paper. 

MRS. HOAG'S WEDDING CAKE— Mrs. F. E. Sawyer. 

iy2 pounds sugar, iy2 pounds flour, 1 pound butter, 3 pounds raisins, 
2% pounds currants, 1% pounds citron, 10 eggs, 2 wine glasses brandy, 
'2 glasses wine, 1 cup cold coffee, 1 tablespoon soda, 2 tablespoons 
cloves, 1 tablespoon mace, 1 tablespoon allspice, 1 tablespoon cinna- 
mon, and a nutmeg. Bake 4 hours. If you choose brown part of the 
"flour. 

FRUIT CAKE— Mrs. Saunders. 

1 lb. sugar, lib. flour, lib. butter, 10 eggs, 1 gill of molasses, 3 lbs. 
raisins, 3 lbs. currants, 1 lb. citron chopped flne, 1 gill of wine, 2 of 
"brandy. 1 oz. of cloves, 1 oz. of cinnamon, i^ of a nutmeg, 1 teaspoon 
saleratus, 14 lb. figs chopped very fine, 1 cup broken walnuts. 

PLAIN FRUIT CAKE— Mrs. W. L. Oge. 

1 lb. Zante currants washed and dried in oven and floured, 1 lb. seed- 
less raisins chopped and floured, % cup of butter, 2 cups sugar, 14 tea- 
spoon mace, 3 tal^lespoons cinnamon, 1 teaspoon grated nutmeg, 1 table 
spoon ground cloves, i^ cup of ground chocolate, 3 eggs, 2 teaspoons 
Royal Baking Powder, 3 cups flour sifted. Cream the butter and sugar 
thorouglily. Add the spice and chocolate, then the eggs beaten 
separately and sifted flour with the baking powder. Lastly the floured 
and chopped raisins and currants. 



CAKES, COOKIES, DOUGHNUTS, ETC. 15^ 

EGOLESS FRUIT CAKE — Mrs. Chas. Simes. 

1 cup sour milk, 1 cup sugar, i/^ cup butter, 1 teaspoon soda, 3 table- 
spoons mixed spices, cinnamon and nutmeg, 1 cup chopped raisins, 1 
cup currants, 2 cups flour, i^ cup chopped walnuts and figs improves, 
it. 

BREAD CAKE— Mrs. Geo. Foster. 

3 cups light dough, 3 cups brown sugar, 1 cup butter, 3 eggs, 1 tea- 
spoon cinnamon and 1 of cloves, 1 teaspoon soda dissolved in t ta:ble- 
spoons strong cold coffee, 14 cup currants, i^ cup raisins and a little^ 
citron if liked. Add fruit last dredged with 2 tablespoons flour. Bake- 
as soon as mixed in a slow oven. 

CHRISTMAS CAKE— Mrs. Fronmuller. 

1 qt. well risen dough, 1 cup butter, xy^ cups brown sugar, 4 eggs, 2* 
cups seedless raisins, 1 cup currants, 1 cup candied peel, shredded, 2 
teaspoons mixed spices, grated rind of 2 lemons, 1 cup flour. Work: 
butter into dough, add eggs well beaten and other ingredients. Beai 15 
minutes, pour into buttered pans, cover and let rise in warm place until" 
light, about i/^ hour. Bake in moderate oven. 

RAISIN CAKE (Simple but Good) — Mrs. Geo. Rodden. 

Cream 2 cups brown sugar with % cup of butter, yolks of 3 eggs- 
beaten thoroughly, 1 cup luke warm milk, added gradually, 214 cups- 
flour, 1 teaspoon baking powder, 1 cup chopped walnuts, 1 small cup 
chopped raisins, % cup currants, pinch of salt, cinnamon, cloves and' 
nutmeg to taste, 1 tablespoon sherry. Stir well, add 3 well beartem 
whites and bake in moderate oven. 

MOUNT VERNON CAKE— Mrs. Fronmuller. 

A recipe in use in George Washington's family, li^ lbs brown sugary 
1% lbs. flour, 6 eggs, 1 pint sour cream, 1 teaspoon soda in the cream, 
grated rind of 2 lemons, juice of 1 lemon, 1 nutmeg, 1 lb of raisins, 1 
lb of currants, i/^ lb of citron. Bake in a moderate oven. Very good. 

CRACKER CAKE — Mrs. Thos. S. Bonneau. 

1/4 cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup gloated' 
chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking 
powder, 14 teaspoon each lemon and vanilla, i^ teaspoon each cinna- 
mon and nutmeg. Mix in the usual manner. Use large cup for measur- 
ing. 

CRACKER CAKE— Mrs. Grandjean. 

1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup choco- 
late, l^ cup butter, 1 cup rolled crackers, 2 eggs, ly^ cups sugar; ^ 
tablespoons milk, 1 teaspoon baking powder, mix with a little flbur: 



^52 CAKES, COOKIES, DOUGHNUTS, ETC. 

CIDER CAKE— Mrs. Daniel Bradford. 

6 cups of flour, 4 cups of sugar, 2 eups of butter, 2 cups of cider, 5 
•eggs, 2 teaspoons of soda in thp cider, | nutmegs, 2 large spoons of 
•^cinnamon, same of cloves; cider added last. 

MRS. RADER'S POTATO CAKE— Mrs. Anna McMahon, S. F. 

1 cup butter, 2 cups sugar, 2 cups flour, i/^ cup milk, 14 cup choco- 
late, good measure, 1 cup chopped walnuts, 4 eggs, 1 cup mashed pota- 
"toes, 2 teaspoons baking powder, 1 teaspoon each of cloves, cinnamon 
-and nutmeg. Bake slowly. Delicious. 

ANGEL CAKE— Mrs. W. G. Corbaley. 

Sift 1 cup flour 6 times, then add 1 teaspoon cream of tartar, and 
sift 4 times. Sift ll^ cups granulated sugar six times. Beat the whites 
-of 12 eggs very stiff; add 1 teaspoon vanilla, and gently stir into the 
Iftour and sugar. Pour into a perfectly dry, ungreased pan with a fun- 
nel. Bake 45 minutes in a moderate oven; on taking from the oven 
turn the pan upside down, putting 2 sticks under the edge of each side 
•of the pan to permit circulation of air. When cold remove from the 
ipan. 

CHOCOLATE ANGEL CAKE — Louise Meissner. 

% lb. butter, 14 lb. sugar, 8 eggs, 14 lb. chocolate, 1 teaspoon vanilla, 
14 lb. flour, 1 teaspoon baking powder. Cream the butter, add the 
^ugar slowly then the yolks of the eggs, vanilla, chocolate (melted) 
"ilien the flour, beat these for i/4 of an hour, then add baking powder 
:and the whites of 6 eggs. Bake in slow oven one hour. 

SUNSHINE CAKE— Mrs. Wm. M. Harris. 

Whites of 7 eggs, yolks of 5 eggs, li^ cups granulated sugar, 1 cup 
"Bour, Vs (good) teaspoon cream tartar, 1 teaspoon vanilla. Sift both 
'flour and sugar three times, measure out necessary amount, and set 
aside. Beat yolks very hard and add sugar stirring with a spoon until 
like creamed butter. Add pinch of salt to whites of eggs before beat- 
ing, and when beaten to a foam add cream tartar, and continue beating 
until very stiff. Add two together, also mix in flour quickly and light- 
ly. Bake in a slow oven 30 to 40 minutes. Use tube pan without but- 
tering it. 

TEA CAKE— Miss H. Pregge. 

% cup butter, ll^ cups white sugar, 2 eggs, 1 cup milk, 2 teaspoons 
'cream of tartar, 1 teaspoon soda, 3 cups flour, 1/3 of a nutmeg, 1 tea- 
spoon cloves, 1 teaspoon cinnamon, 1 cup stoned raisins. 



CAKES, COOKIES, DOUGHNUTS, ETC. 153: 

SPOTTED CAKE — Mrs. W. J. Dickson. 

For the white layer mix the whites of 4 eggs, 1 cup of white sugar % 
cup butter, % cup milk, 2teaspoons baking powder, and flour enough 
to make a thick batter. For the dark layer mix the yolks of 4 eggs, 1 
cup brown sugar, 1/2 cup molasses, % cup butter, % cup milk, 2 tea- 
spoons baking powder, 1 teaspoon each of cloves, cinnamon and nut-- 
meg; 1 cup raisins chopped fine, and flour enough to make a thick bat- 
ter. Put a spoonful of the light and dark layers alternately into the 
cake pan, and bake. 

CHOCOLATE MARBLE CAKE— Mrs. W. F. Jones. 

2 cups white sugar, creamed with 1 cup butter, 1 cup milk, 3 cups 
flour sifted with 3 teaspoons baking powder, 2 teaspoons vanilla. Divide 
mixture in half and to Vz add the yellows of 4 eggs and 1 cup of cho- 
colate wet in little boiling water. To the other part add the whites of 
4 eggs well beaten. Drop alternately in pan and bake in moderate 
oven. 

RICH POUND CAKE— Louise Meissner. 

1 lb butter, 1 lb sifted sugar, 1 lb flour which must be warmed before- 
sifting, 10 eggs and the juice and rind of Vz lemon. Mix the butter and 
sugar well then add the yolksof the eggs one at a time mixing thor- 
oughly then the lemon, next the flour, putting in spoonful by spoonful 
and stir Vz hour. Add the whites and a small teaspoon of baking pow- 
der and bake li^ hours in a slow oven. 

POUND CAKE— Mrs. W. F. Jones. 

1 pound of flour, 1 pound of sugar, 1 pound of butter, 12 eggs, 2" 
slightly rounded teaspoons of baking powder, 2 teaspoons extract of 
lemon or vanilla; cream the butter, and add the flour; beat the yolks^ 
and add the sugar; whip whites to a stiff froth and add this and the 
yolks gradually to the flour; add the baking powder mixed with a: 
little flour, and then the extract. Bake in slow oven. Some prefer- 
nutmeg for flavoring. 

POUND CAKE— Mrs. David Warden. 

1 cup of butter, IV^ cups of flour, lYz cups of sugar, 1 cup of eggs, ^2- 
teaspoonful baking powder. Beat butter and flour to a cream. Beat 
eggs and sugar very light, put all together; add baking powder last. 

WATERMELON CAKE— Mrs. E. B. Mahon. 

Whites of 3 eggs, 1 cup white sugar, i^ cup of butter, % cup sweet 
milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or 
vanilla. For red part: take the white of 1 egg and the yolks of the 
others; beat to a stiff froth; add Vz cup red sugar, 14 cup butter, 14 cup 
milk, 1 cup flour, and 1 teaspoonyeast powder. Take l^ of the white 
mixture for the bottom layer; then add red mixture; lay on 2 rows ot 



~154 CAKES, COOKIES, DOUGHNUTS, ETC. 

-seeded raisins so they will be an inch apart, then add the rest of the 
white for the top layer; bake in a loaf tin. 

CUP CAKE— Mrs. W. F. Jones. 

1 cup of butter creamed with 2 cups of sugar, 1 cup of milk, 6 eggs, 
4 cups of flour sifted with 3 teaspoons baking powder, 2 teaspoons 
'extract. 

GOOD PLAIN CAKE— Mrs. H. B. Shaver. 

3 very scant cups sugar, % of a cup of butter, stir to a cream. 4 well 
■beaten eggs, i^ cup of milk filled up with water, i/4 teaspoon soda put 
into the water, 4 level cups sifted flour, 2 teaspoons baking powder 
sifted in flour. Flavor as you like. I use a large cup and make 3 
cakes. 

BRIDE'S CAKE— Mrs. W. F. Jones. 

4 cups sugar, 2 cups butter, 2 cups milk, 6 teaspoons baking powder. 
7 cups flour, whites of 20 eggs. Cream butter and sugar together; then 
slowly add the milk, flour and whites of eggs, stirring constantly; add 
baking powder in the last cup of flour. Bake 3 hours, i^ of this re- 
cipe makes a large cake, and is always nice if stirred sufliciently and 
if the oven is right. 

VELVET CAKE— Mrs. H. V. Robinson. 

1^ cups powdered sugar, i^ cup butter creamed; yolks of 3 eggs 
laroken into this and beaten well; i^ cup water, i/^ cup corn starch, 1% 
cups flour, 2 level teaspoons baking powder; then add the whites of 
"«ggs beaten stiff, and flavor to taste. Bake in a long tin. 

SILVER CAKE— Mrs. Fred E. Sawyer. 

% cup butter, li^ cups sugar, 2 cups flour, % cup milk, the whites 
of 6 eggs, 1 teaspoon cream tartar, i/^ teaspoon soda. Cream butter 
■and sugar, beat the whites to a stiff paste, add the rest of the ingred- 
ients a little at a time, reserving a little milk in a cup in which put 
cream tartar and soda, and add to the cake last; flavor to taste, and 
"bake in a moderate oven. x 

GOLD AND SILVER CAKE— Mrs. W. P. Taylor. 

Gold Cake, i^ cup butter, 1 cup sugar, y^ cup milk, 1% cups flour, 
-.Srated rind 1 lemon, 1 tablespoon lemon juice, i/^ teaspoon soda, 1 level 
teaspoon cream tartar, yolks of 7 eggs. Beat butter to a cream and 
gradually beat in sugar, add lemon rind and juice and beat well. Sift 
in soda, cream tartar and flour, together, and beat quickly 10 seconds. 
Bake in moderate oven. 

Silver Cake. Substitute the whites for the yolks, y^ of a teaspoon 
^almond extract in place of lemon rind and juice, and follow the rule for 



CAKES, COOKIES, DOUGHNUTS, ETC. 155^ 

Gold Cake in every particular. When you put cakes in oven, cover- 
with paper for about 15 minutes to prevent burning. 

ENGLISH WALNUT CAKE— Mrs. A. F. Pacheco. 

- Cream 1 cup sugar and i/^ cup butter, add l^ cup sweet milk, 3 eggs: 
well beaten, 1% cups flour, IV^ teaspoons baking powder, then add 1 
cup walnut meats and a little nutmeg. Bake in a moderate oven aboufc 
^ hour and serve plain or with white frosting. 

SHORTBREAD. 

Put in a bowl 1 pound flour, i/4 pound rice flour, and l^ pound brown- 
sugar; mix well together and pour in % pound butter already melted 
in a saucepan, using a clean wooden spoon to stir the ingredients to- 
gether. Divide into 6 cakes, and knead out quickly on the board with 
the hand, using rice flour to dust the board and hands. Prick with a: 
fork all over, and slip a square of paper under each cake as it is done; 
put on the baking sheet and bake in a moderate oven until a delicate- 
brown. The less kneading shortbread gets, the better; never roll it. 

SCOTH SHORTCAKE— Mrs. J. M. Dollar. 

4 ounces white sugar, i/^ pound slightly salted butter, 1 pound of" 
flour. Mix the flour and butter with the hands, then add the sugar, and 
work all into a smooth ball, then roll out until it is an inch thick; prick 
over with a fork, cut into squares, prick around the edges, and bake- 
for 14 an hour in an oven with a moderate flre. Caraway seed candies 
are. nice sprinkled on the top before putting in the oven, 

SPONGE CAKE— Mrs. Thos. Menzies. 

8 eggs, 1 pound sugar, i/^ pound of flour, the grated rind of 1 lemon, 
the juice of y^. a lemon. Beat the whites and yolks separately. Mix 
together yolks, sugar and lemon; when well mixed stir in* the whites; 
mix in the flour very gently. 

SPONGE CAKE— Mrs. Oliver. 

6 eggs, 1 cup powdered sugar, 1 cup flour, 1 level teaspoon baking- 
powder, a i)inch of salt. Beat the yolks and sugar to a cream; then 
beat the whites thoroughly; beat 1 tablespoon of the whites and the 
flour alternately int*^ '^a'^h other; put the salt and baking powder into 
the last tablespoon of flour. 

WINTER SPONGE CAKE— Mrs. J. M. Dollar. 

4 eggs, 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, 1 cup- 
boiling water, 1 teaspoon lemon or vanilla flavoring; a pinch of salt. 
Beat the eggs and sugar together; add flour, baking powder and 
flavoring; lastly add the boiling water, stirring all the time; this wia 
be rather thin but is delicious. It can be frosted with any kind of 
frosting. 



156 CAKES, COOKIES, DOUGHNUTS, ETC. 

GOLDEN LETTERS— Mrs. W. B. Bradford. 

Bake small round sponge cakes, and when the frosting is on and 
Tiard, dip a small brush in the beaten yolk of 1 egg, and write a word 
<or name on top. 

DOMINOES— Mrs. W. B. Bradford. 

Bake sponge cake in thin sheets, and cut into oblong pieces the 
shape of a domino. Frost the top and sides, and when hard, make the 
Ifnes and dots with a small brush dipped in melted chocolate. Both of 
these recipes make pretty cakes for children's parties. 

FANCY CAKE FOR ICE CREAM— Mrs. G. G. Vanderlip. 

Bake a thick sponge cake. Cut into squares or cubes, scoop out cen- 
ter of each square leaving a wall of the cake. Fill with whipped cream 
and frost sides of cake. 

SPONGE CAKE OR LADY FINGERS— Mrs. W. F. Jones. 

1 cup of sugar and the yolks of 4 eggs beaten to a cream; 1 table- 
spoon cold water or juice of i/^ lemon; 1 cup flour sifted with a teas- 
poon baking powder; the whites of eggs added last, beaten to a stifC 
froth; flavor to taste if you use water. This can be pinched through 

-n conical shaped paper into lady fingers, or baked in a loaf. For lady 
fingers, bake them on paper on a pan upside down. When baked, pour 
some cold water over the drain, and lay the paper on the damp place. 
As soon as the lady fingers loosen, remove from paper and place 2 to- 
:gether. 

ICE CREAM CAKE— Mrs. W. F. Jones. 

Bake the above sponge cake in 3 layers or in muffin rings, and split 
"them when baked. 

Filling — Whip 1 pint of cream and add about 14 cup of sugar or 

'to taste; flavor with vanilla. Take 1 pound of almonds, shell, blanch, 

and chop very fine, and stir into the cream, reserving some of the 

blanched almonds whole to put on top. Make soft frosting of the 

"Whites of 2 eggs and 4 tablespoons sugar; put the almonds on top. 

JELLY ROLL— Mrs. Geo. Bunn. 

2 eggs, y2 cup sugar, 14' cup flour, less than i/^ teaspoon baking pow- 
der. Bake in a quick oven; turn out upon a cloth, spread with jelly 
■:and roll while warm. 

NOUGAT CAKE— Mrs. J. K. Armsby. 

% cup butter, 2 cups granulated sugar, 1 cup milk, 2 cups flour, sifted 
5 times with 3 teaspoons baking powder, 1 teaspoon almond extract. 
Liast add whites of 8 eggs whipped up very lightly. Bake in three lay- 
<ers. 

Filling — Add 2 cups walnut meats (blanched) to 1 cup sweetened 



CAKES, COOKIES, DOUGHNUTS, ETC. 157 

whipped cream, flavor cream with vanilla. Ice the cake with boiled 
Icing, with blanched almonds on top. 

WHIPPED CREAM CAKE— Mrs. D. Whittemore. 
1 cup powdered sugar, 3 eggs (yolks and whites beaten separately), 
IVz cups sifted flour, 3 large spoons cold water, melted butter the size 
of a walnut; beat well five minutes. Bake in jelly tins (three layers); 
when cold, fill with V^ pint cream whipped; frost with soft frosting; 
flavor with vanilla. 

CREAM CAKE— Mrs. R. B. Carr. 

3 eggs, 3 tablespoons water, 1 cup sugar, li/^ cups flour, 2 teaspoons 
baking powder. Mix in order given above and bake in 4 layers. Put 
together with following cream: 1 pint milk, 1 egg, l^^ tablespoons 
cornstarch, 2 tablespoons sugar. Flavor when cool. Very nice, serv- 
ed warm. 

JAM CAKE — Mrs. Anna McMahon, S. F. 

3 eggs, 1 cup sugar, % cup butter, 1 cup jam (any berry jam), 2 cups 
Hour, 1 level teaspoon soda, 1 teaspoon yeast powder, 3 teaspoons 
sweet milk or cream, I teaspoon cloves, 1 teaspoon cinnamon, i^ of 1 
nutmeg; bake in layers, and put together with boiled icing or with 
whipped cream. 

MAPLE AND GINGER CAKE— Mrs. S. M. Augustine. 

^ cup butter, creamed with 1 cup brown sugar. Add the well beaten 
yolks of 3 eggs, 1 cup milk, % cup maple syrup, i^ cup molasses, SVz 
cups flour, 2 teaspoons baking powder, 1 teaspoon ginger, 1 scant teas- 
poon allspice, same of cinnamon, 2 teaspoons vanilla. Lastly add two 
whites of egg, beaten stiff; reserve one for frosting. Bake in pan with 
center tube. Frost thickly with pink frosting, made by rubbing the un- 
beaten white of egg to a paste with powdered sugar, a very little va- 
nilla and enough blackberry brandy to give a pretty color. Add enough 
sugar to make a rich, creamy frosting. Let one layer dry on the cake 
and apply a second. A delicious cake which keeps well. 

SPICED FIG CAKE— Mrs. A. A. Smith. 

Cream i^ cup of butter with 14 cup of white sugar and i^ cup of 
brown sugar; add the yolks of 4 eggs beaten light and mixed with % 
cup of cold water, 3 tablespoons of grated chocolate, 1 teaspoon each 
of allspice and cinnamon, and 14 teaspoon of cloves; the whites of 4 
eggs well beaten should be added just before the last of the flour, and 
2 teaspoons of baking powder. 

Filling for the Cake — 14 pound of figs chopped, and boiled in i/^ cup 
of water till tender; then add 1 scant cup of sugar and the juice of 1 
lemon; boil till it is thick like jelly, and spread between layers. 

FIG CAKE— Lulu Stuart. 
White part: 2 cups granulated sugar, l^ cup butter, whites of 5 
eggs well beaten, % cup sweet milk, 2 cups flour, 2 teaspoons baking 



158 CAKES, COOKIES, DOUGHNUTS, ETC. 

powder. Dark part: 1 cup brown sugar, butter the size of a walnut, 
1 cup chopped figs, i/^ cup milk, 1 egg, 1 cup flour, 1 teaspoon baking: 
powder. Bake the cake in 3 layers, putting the dark one in the center. 
Frost if desired. 

SPICE CAKE— Mrs. E. B. Mahon. 

Yolks of 5 eggs, 2 cups of brown sugar, i^ pound of butter, 1 cup of 
sour cream, 2i/^ pounds of flour, 1 teaspoon of soda, 2 of cloves, 3 of 
cinnamon, 3 of allspice, 3 of ginger, 1 nutmeg; bake same as jellj^ 
cake; put icing between, made of the whites of the eggs. 

MOLASSES CAKE— Mrs. R. B. Carr. 

1 egg, % cup sugar, 1 cup sour cream, 1 cup molasses, Itablespoon 
melted butter, pinch salt, spices to taste, 1 teaspoon soda, dissolved in 
little hot water, flour to make thick batter. Mix in order given above, 
put in two tins and bake 20 minutes in hot oven. 

CHOCOLATE CARAMEL CAKE— Mrs. Tobin. 

1 cup sugar ^4 cup butter, 14 cup milk, 2 eggs, 1 heaping cup flour, 1 
teaspoon vanilla, 14 cup boiling water, 1 teaspoon cream tartar, 2 
tablespoons chocolate, ^2 teaspoon soda. 

Frosting— 1 cup sugar, % cup milk, butter size of walnut, boil 10 
minutes, then beat to a cream and pour over cake. When set pour 
over melted bakers unsweetened chocolate, as on chocolate creams. 

CHOCOLATE CARAMEL CAKE— Mrs. J. Sheehy. 

iy2 cups sugar, 6 eggs, 2 teasiwons baking powder, li^ cups flour, 1 
teaspoon almond extract, butter the size of an egg. Beat the yolks of 
the eggs and add milk and flour sifted with baking powder, mix well 
and add the well beaten whites, extract and melted butter last. Bake 
in layers, in moderate oven, about 15 minutes. 

Filling — 2 cups sugar moistened with a little water and boil until it 
threads as for candy. Beat whites of eggs very stiff and pour syrup 
into them beating rapidly. Add 1 cup grated chocolate, 1 teaspoon al- 
mond extract, 1 teaspoon vanilla. Whip until cold and spread between 
layers. 

CHOCOLATE LAYER CAKE— Mrs. A. A. Smith. 

The whites of 3 eggs, 2 cups of sugar, 1 cup of sweet milk, 2 large 
tablespoons of butter, 3 cups of flour, 2 heaping teaspoons of baking 
powder. Bake half the batter in* 2 pans, and add i^ cup of grated 
chocolate to the remainder, making 2 layers. When baked, pile up 
alternately dark and light, with chocolate filling between. 

CHOCOLATE LAYER CAKE— Louise Meissner. 

Vs cup butter, li^ cups sugar, 2 cups flour, i^ cup milk, 3 eggs, 1 



CAKES, COOKIES, DOUGHNUTS, ETC. 159 

teaspoon vanilla, 1 teaspoon baking powder, 3 tablespoons melted cho- 
colate and bake in layers. 

Filling. 1/^ cup milk, 2 cups sugar, 3 tablespoons chocolate, 1 tea- 
■spoon vanilla, 1 tablespoon butter. Boil these until a thread forms 
terms from the spoon. Beat in i/^ cup chopped walnuts and 1 table- 
spoon more butter and cook to a cream. 

CHOCOLATE FILLING— Mrs. Wm. L. Jones, Cloverdale. 

Boil IV^ cups brown sugar with l^ cup rich cream until it strings 
from a spoon. Add 3 tablespoons grated chocolate, a small piece of 
hutter. Remove from stove, cool a few minutes, add Iteaspoon vanilla 
and pour over cake. 

COLONIAL CAKE— Mrs. C. C. Olmsted. 

1 cup sugar, i^ cup butter, 1 cup milk, 2 eggs, 2 cups flour and % 
cup of chocolate mixed dry, 1 teaspoon of baking powder, pinch of 
soda. Bake in two layers. 

Frosting for same, i/^ cup of milk, 1 cup sugar, a small piece of but- 
ter, stir well, then cook without stirring until it strings, remove from 
fire and add vanilla. Stir until it creams before^ spreading on cake. 

CAKE FILLING— Mrs. Chas. Shaw, Cloverdale. 

One cup cream, li^ cups sugar. Boil together until it drops from 
sjfoon. Take off stove and beat until creamy. Spread on cake very 
thick and when cold pour on a thin layer of melted Baker's chocolate. 

FUDGE CAKE — Mrs. M. Soosar, Mexico. 
1 cnp sugar, % cup butter, 3 eggs, 1 cup milk, 21/^ cups flour, 1 heap- 
ing teaspoon baking powder, 14, cup chocolate, i^ cup English walnuts 
(broken coarse). Cream butter and sugar, add milk and baking pow- 
der, then stir flour in lightly. Place chocolate in a cup and set in dish 
of hot water until it melts, then add to cake, also nuts and lastly the 
«ggs beaten separately. 

Frosting — lYz tablespoons butter, y^ cup unsweetened cocoa, li/4 
cups confectioner's sugar, pinch of salt, l^ cup milk, 14 teaspoon va- 
nilla. Melt butter, add cocoa, sugar, salt and milk. Boil about 8 min., 
remove fron; fire and beat until creamy, add vanilla and pour over cake 
to the depth of 14 inch. 

DEVIL'S FLOOD CAKE, WITH MARSHMALLOW FILLING— Mrs. 

A. A. Smith. 

1st part — 1 cup brown sugar, i^ cup butter, yolks of 3 eggs, 14 cup 
of milk. 

2nd part — 1 cup brown sugar, 1 cup chocolate, i^ cup milk. Place on 
stove to melt fdo not boil), when cool add to first part. Mix with 2V^ 
cups flour and 1 teaspoon of soda. Bake in four layers. By the addi- 
tion of 2 cups currants, 2 cups chopped raisins, l.cup cut citron, 2 



160 CAKES, COOKIES. DOUGHNUTS, ETC. 

heaping teaspoons cinnamon, 1 of cloves, i/^ nutmeg, you have a good 
plain fruit cake. Bake in a loaf in moderate oven. 

Marshmallow Filling — Make a boiled frosting of 2 cups white sugar, 
V2 cup water and boil till it hairs from the fork, pour into the beaten 
whites of 2 eggs. Beat till nearly cool then add ^2 teaspoon of tartaric 
acid and 1 teaspoon of baking powder, continue beating till thoroughly 
cold. Add any flavor preferred. Spread thickly between layers. 

Marguerites — Use above recipe for boiled frosting adding a cup of 
chopped walnuts. Spread between dainty chips making a sandwich to 
be served with tea. 

MARSHMALLOW CAKE— Mrs. Anna McMahon, S. F. 

1 cup butter, 2 cups sugar, 1 cup milk, yolks of 4 eggs, whites of o 
eggs, 1 teaspoon vanilla, 4 cups flour, 3 rounded teaspoons baking 
powder; bake in layers. For the filling, put i/^ pound of marshmallows 
on an agate dish, and place in oven until they have melted and run 
together. Make a boiled icing with 1 cup of granulated sugar and % 
of a cup of hot water boiled together until the syrup hisses; then pour 
it over the stiffly beaten white of 1 egg; add the melted marshmallows, 
and beat slowly 5 minutes. Spread this between the layers and on top. 

MARSHMALLOW CAKE— Mrs. A. A. Smith. 

1 cup powdered sugar, 5 tablespoons butter, 1 cup milk, the whites 
4 eggs, 2 cups flour, 2 teaspoons baking powder. Frost the cake; then 
split marshmallows and place on the top of the frosting. Flavor with 
lemon. 

LEMON CHEESE CAKE— Miss A Gordon. 

2 cups sugar, % cup butter, % cup sweet milk, whites of 6 Sggs, 3 
cups flour, 3 teaspoons baking powder; bake in jelly cake tins. 

Sauce for the Same — Grated rind and juice of 2 lemons, yolks of 3 
eggs, 1/^ cup butter, 1 cup sugar; mix all together, set on stove, and 
cook till thick as sponge, stirring all the time; then use like jelly be- 
tween the cakes. 

ORANGE CAKE— Mrs. Hoyt. 

2y2 cups flour, 1/^ cup butter, 2 eggs, 1 cup sugar, 1% teaspoons yeast 
powder, % cup milk. Bake. 

Filling — 1 cup sugar, 1 cup boiling water; let boil together; add 1 
large cooking spoon corn starch (wet up), the grated rind and juice of 
2 oranges and 1 lemon; cook until stiff; after cooling, put in between 
the layers of cake. 

LAYER CAKE— Mrs. W. F. Jones. 

1 cup of sugar rubbed with i/^ cup of butter, i/^ cup of milk, any ex- 
tract, 3 eggs, iy2 cups of flour sifted with 1 teaspoon baking powder. 
Bake in 3 layers. 

Lemon Filling — 1 tablespoon corn starch wet in a little cold water; 
pour over this about 1 cup of boiling water, 1 tablespoon butter, % 



CAKES, COOKIES, DOUGHNUTS, ETC. 163 

whites to a stiff troth; mix all thoroughly. Bake in three layers. Put 
whipped cream between layers. 

GOOD CAKE FOR LAYERS— Mrs. C. A. Thayer. 

iy2 cups flour, 1 cup sugar, 2 teaspoons baking powder, a pinch of 
salt. Sift all these together; beat two eggs in a coffee cup and fill up 
with milk; add flavoring. Put eggs and milk into dry ingredients and 
beat well, add last of all eleven teaspoons of melted butter and bake. 
Very quickly made. 

ONE EGG CAKE— Mrs. G. G. Vanderlip. 

1 cup granulated sugar, 1 tablespoon butter, add 1 well beaten egg, 
1 tea cup milk, stir well together 2 cups sifted flour, 2 teaspoons baking 
powder; beat fast two or three minutes until very light, any desired 
flavor. Can be used as a layer or loaf cake. 

STRAWBERRY CAKE FILLING— Mrs. J. A. Reeder. 

1 egg white, 1 cup sugar, 1 cup strawberries, washed and well drain- 
ed. Beat together 25 minutes. Raspberries or bananas make a very 
fine filling. 

MOCHA CAKE— Mrs. R. H. Renebome. 

1 coffee cup granulated sugar beaten light with yolks of 5 eggs, l^/^ 
tablespoons coffee extract (Crosse & Blackwell), 1 teaspoon vanilla, 1 
cup flour, 1 teaspoonful baking powder. Add the well beaten whites 
of 5 eggs, and bake in two sheets. 

Filling — Whip 1 pint cream stiff, add i^ cup powdered sugar and l^/^ 
tablespoons coffee extract. 

Frosting" — 1 cup powdered sugar, li/^ tablespoons coffee extract and 
just cream enough to spread pretty thick. The frosting may be omit- 
ted and the whipped cream be put on top as well as between layers. 
One pint of cream is sufl^cient for both. The cake is better to stand 
several hrnrs before using, even over night if kept in ice chest. 

MOCHA FILLING NO. 1 — Mrs. Thos. S. Bonneau. 

% of a cup of butter, with the salt washed out, 1 cup powdered 
sugar, 1 cup of coffee boiled down to an after dinner cup, yolk of 1 egg. 
Beat butter and sugar to a cream, add yolk of egg, pour coffee in slow- 
ly when cold. Have your cake quite cold before putting in the filling. 

Mocha Filling No. 2. 
Beat to a cream 2 tablespoons butter, add" gradually a quarter of a 
cup of powdered sugar, drop into this the yolk of an egg; beat, add the 
second yolk and beat again, add 1 tablespoon black coffee or a tea- 
spoon of coffee extract, stand on the ice, when the cakes are quite 
cold, spread one layer thickly with this mixture and put the other on 
top. 



164 CAKES, COOKIES, DOUGHNUTS, ETC. 

VENETIAN CAKES— Mrs. Fronmuller. 

1 Gup butter, 1 cup powdered sugar, grated rind of 1 lemon, 4 eggs, 2 
cups pastry flour, 1 teaspoon vanilla, 14 cup almonds, blanched and 
chopped. Cream butter and sugar until very light, add yolks of eggs 
and beat five minutes. Then add flour and flavoring and last fold in 
the whites of eggs beaten very stiff and dry. Butter fancy molds or 
gem pans and flll about i^ full with mixture, sprinkle chopped almonds 
on top, bake in quick oven 12 minutes and serve as soon as cool. 

DOLLY VARDEN FROSTING— Mrs. W. F. Jones. 

Yolks of 2 eggs, li^ cups powdered sugar. Stir until smooth. Flavor 
to taste. 

ORANGE ICING— Mrs. W. T. Wheatly, Los Angeles. 

Squeeze the juice from a tart orange and stir into juice sufficient 
powdered sugar to spread but not run. Very nice for sponge or any 
plain cake. 

WHITE FROSTING— Mrs. S. M. Augustine. 

To 1 unbeaten white of egg add 1 teaspoon water, and 1 teaspoon 
flavoring extract. Gradually rub into this enough powdered sugar to 
make a thick creamy mixture. Spread on the cake and let dry in a 
cool place. A simple and very satisfactory frosting. 

FROSTING— Mrs. A. A. Smith. 

When eggs are dear make cake frosting by boiling 3 tablespoons of 
milk; when cool, flavor and thicken with powdered sugar; make quite 
stiff, and beat until smooth and light; dip the knife in cold water when 
spreading. 

BOILED ICING— Mrs. R. E. Neil. 

Wet one cup of sugar with enough water to moisten; boil until it 
hairs from the spoon, and gradually pour it into the well beaten whites 
of 2 eggs. Beat until cold. 

CHOCOLATE ICING— Mrs. Anna McMahon, S. F. 
Put into a shallow pan 4 tablespoons of powdered chocolate, and 
place it where it will melt slowly but not burn. When melted, stir in 
3 tablespoons of milk or cream, and 1 of water; mix all well together; 
add 1 scant teacup sugar; boil 5 minutes; while still hot, and when the 
cakes are nearly cold, spread on evenly, and set in a warm oven to dry. 

CHOCOLATE FROSTING— Mrs. J. M. Dollar. 

2 cups sugar, Vz cup grated chocolate, Yz cup sweet milk; boil all 
together for about 10 minutes; when done, add vanilla to taste, and 
stir until nearly cool, then spread on cake. This will cut nicely. 



CAKES, COOKIES, DOUGHNUTS, ETC. 165 

SOFT GINGER CAKE — Miss Parsons, Tamalpais. 

1 cup sugar, 1 cup butter, 1 cup boiling water, 1 cup New Orleans 
molasses, 2 eggs, 2 small teaspoons soda, 1 tablespoon ginger, flour to 
make a thick batter, or till it drops in plaits or folds from the spooa 
<more flour makes it too stiff). Excellent. 

SYRUP CAKE— Mrs. Geo. Bunn. 

1 cup sour cream, 1 cup syrup, 1 teaspoon soda, 1 teaspoon ginger^ 
1 teaspoon cinnamon, sufficient flour to mix pretty stiff with a spoon. 
Bake in sheets; to be eaten hot. Eggs are not needed in this recipe. 

SPONGE GINGERBREAD— Mrs. E. B. Mahon. 

2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of 
molasses, 1 cup of sour milk, 4i^ cups of flour, 2 teaspoons of saleratus 
(not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspooa 
of cinnamon, 1 pound of seeded raisins, y^. pound of currants. Mix mo- 
lasses, sugar, butter, and spices together; warm them slightly and beat 
until light; add the yolks when beaten, then the milk; then the flour 
Bnd saleratus; beat well 5 minutes; bake in shallow pans. 

GINGER CAKE— Mrs. E. B. Mahon. 

1 egg, 3 tablespoons of melted butter, i^ cup of syrup, y^ cup of 
"brown sugar, scant i^ cup of milk, Xy^ cups of flour, 1 teaspoon of gin- 
ger (more if liked), also cinnamon, and 1 teaspoon of yeast powder or 
soda. 

SOFT GINGERBREAD— Mrs. A. A. Smith. 

1 cup New Orleans molasses, 1 teaspoon soda, 1 egg, 1 cup flour, 4 
tablespoons of melted butter, 8 tablespoons of boiling water, 1 table- 
spoon of ginger. Mix quickly, and bake from 15 to 20 minutes in a hot 
oven. 

SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 

1 cup butter, 1 cup b^own sugar, 1 cup molasses, 1 cup sour milk, 4 
€ups flour, 1 level teaspoon of soda and same of baking powder. Gin- 
ger to taste. 

SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash. D. C. 

Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- 
poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 
teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. 

SPICED GINGERBREAD— Mrs. E. O. Allen. 

Vz cup brown sugar creamed with 1/2 cup butter, or butter and laM. 
1 cup New Orleans molasses, 1 egg beaten light, 1/2 cup cold water, 2^4 
cups flour, 14 teaspoon soda dissolved in a little hot water, 1 teaspoon 



166 CAKES, COOKIES, DOUGHNUTS. ETC. 

ginger, i/^ teaspoon cloves, i^ teaspoon cinnamon, a touch of nutmeg^ 
y2 cup of raisins. Bake in a shallow pan. 

GINGER GEMS— Mrs. Geo. Foster. 

% cup molasses 14 cup sugar, % cup sour milk or hot water, i/4 cup 
butter (scant), 1 egg, 1 teaspoon soda, 2 cups flour, salt, cloves, ginger 
and cinnamon to taste. A few raisins cut up. Bake in gem pans and 
have them hot before putting in the mixture. A strip of candied orange 
peel en top of each gem is very nice. 

GINGER SNAPS— Mrs. W. F. Jones. 

2 cups of molasses, 1 cup of butter or lard, 1 level tablespoon soda, 
2 level tablespoons ginger, a little cinnamon if liked; boil the syrup, 
butter and spices together, adding soda last when boiling; then remove 
from the fire and add about 1 quart of flour, or enough to roll. En- 
deavor to roll out without more flour; roll very thin, and bake in a 
moderate oven. When cool, pack away in tight cans to prevent getting 
soft. 

GINGER SNAPS— Mrs. Wm. Alexander. 

V 2 cups molasses, 1 cup sugar, 1 cup melted butter or shortening. 
Let the above come to a boil, then add 2 teaspoons soda, 1 quart flour, 
1 teaspoon ginger, 1 teaspoon cinnamon, 1^4 teaspoon cloves, ^^ tea- 
spoon allspice, 1 teaspoon salt. Dissolve the soda, and pour it into the 
molasses; pour boiled molasses, sugar and shortening into the flour. 
Roll very thin. 

GINGER SNAPS— Mrs. E. B. Mahon. 

2 eggs, 1/^ cup of brown sugar, 1^ cup of syrup, a piece of butter and 
a little lard, i^ teaspoon of ginger, Yz teaspoon of soda, flour to suit; 
roll thin and bake slowly. 

GINGER COOKIES— Mrs. A. A. Smith. 

1 cup of molasses, 1 cup of sugar, 1 cup of lard, 1 cup of boiling 
water, 1 tablespoon of ginger, 2 teaspoons of soda; i^ teaspoon each 
of allspice, cinnamon and cloves; roll thin, and bake in a quick oven. 

MOLASSES JUMBLES— Mrs. McMahon. 

1 cup of sugar; butter size of an egg; mix to cream; add 1 cup of 
flour, and molasses enough to mix it. Drop in buttered pans and bake. 
When done and while hot, roll over a round stick the size of a broom 
handle. 

JUMBLES — Mrs. Grandjean. 

,'1 lb butter creamed with 1 lb sugar, five eggs 1 at a time, I14 lbs. 
flour. Flavor with nutmeg, drop in little heaps on baking sheet. Mod- 
erate oven. 



CAKES, COOKIES, DOUGHN UTS, ETC. 157 

JUMBLES— ^Mrs. Fronmuller. 

__1 cup butter, 1 cup powdered sugar, 3 cups flour, 1 teaspoon grated 
nutmeg, 3 eggs, 1 tablespoon rose water. Cream butter and sugar, add 
"beaten eggs, flavoring and flour gradually. Sprinkle board with gran- 
ulated sugar and roll out % of an inch thick. Cut with large cutter, 
put in greased pan, and bake in moderate oven, until edges are slightly 
hrown. Keep in air tight box to preserve crispness. 

HERMITS— Mrs. Geo. M. Dodge. 

1^ cups sugar, 1 cup butter, 3 eggs, 1 tablespoon sour cream, 14 of 
a teaspoon soda dissolved in a very little boiling water, 1 teaspoon 
each of cinnamon and cloves, 1 cup chopped raisins. 1 cup chopped 
walnuts, and some citron if liked. Mix with sufficient flour to roll; 
cut out as cookies, and bake in a moderate oven. Excellent, and will 
"keep some time. 

HERMIT COOKIES— Mrs. W. G. Corbaley. 

1 cup of chopped raisins. 1 cup of butter. 1 cup of sua;ar, 14 cup of 
molasses, 2 eggs, 2 tablespoons sour milk, 1 teaspoon each of soda, 
cinnamon, cloves and 1 nutmeg; flour to roll. 

CROQUETS — Mrs. Grandjean. 

1 lb flour, wet with milk, i^ Tb butter, i^ lb sugar, i/^ tb almonds, 4 
eggs, 2 teaspoons rum or brandy. Make a smooth paste and let stand 
1 hour, then roll in strips, bake in moderate oven. Cut while hot. 

GERMAN CRISPS — Louisa Meissner. 
1 cup butter, li/^ cups sugar, 2 eggs, 2 cups flour, 1 teaspoon baking 
powder, pinch of salt, after cutting- into shapes addiogr a little more flour 
if necessary in rolling out the dough, sprinkle with 3 tablespoons of 
chopped nuts and 1 tablespoon sugar. 

BOSTON ROCKS — Mrs. Frank Hamilton, San Jose. 

11^ cups brown sugar, 1 cup butter, ly^ large cups flour, 1 teaspoon 
soda, pinch of salt, % lb seeded raisins, li/^ lbs. walnuts chopped, 3 
«ggs, drop and bake on buttered paper. 

CHOCOLATE COOKIES— Mrs. Wm. L. Jones, Cloverdale. 

Vz cup brown sugar, ^^ cup white sugar, y^ cup butter, 2 tablespoons 
cream or milk, 1 egg, % cup grated chocolate, 1 teaspoon vanilla, \y^ 
cups flour, 1 teaspoon baking powder. Cream butter and sugar, add 
other ingredients, roll very thin and bake in moderate oven. Keep in 
tins. 

BELQUARDER BREAD OF ICE CREAM CAKES— Louisa Meissner 
Vi It) almonds, i^ lb flour, 2 eggs, citron and orange peel and y^ lb 
sugar. Beat the eggs with the sugar adding the almonds without re- 



168 CAKES, COOKIES, DOUGHNUTS, ETC. 

moving their skins, then the flour, citron and orange peel. Bake in 
shallow pan, when half done cut into squares buttering the top witlt 
the yolk of an egg and cinnamon, put it back and bake up-til dry and 
hard. 

GRAHAM WAFERS — Mrs. Frank Adams, Pomona. 

y2. cup butter, i^ cup sugar, 1 egg, y^, cup warm water, 1 cup white 
flour sifted with 1 large teaspoon baking powder. Mix thoroughly and 
then add sufficient graham flour to roll thin. Cut any shape, prick with 
a fork and bake until crisp. 

OATMEAL COOKIES — Agnes B. James, Canada 

3 cups oatmeal, 2 cups graham flour, 1 cup butter, 1 cup sugar and 1 
cup water, y<2. teaspoon of soda or baking powder. JJake in a moderate- 
oven until a bright brown color. 

OATMEAL DATE COOKIES— Mrs. J. M. Dollar. 

Take 1 quart flne oatmeal, 2 cups flour, 2 cups brown sugar, 2 eggs, 
% cup of butter or other shortenings, 3 teaspoons baking powder, a 
pinch of salt, and a little milk. Mix the oatmeal, flour, baking powder, 
salt and sugar all together, then add the butter; mix well. Add the^ 
eggs well beaten with just enough milk to make a stiff dough. Roll 
out half the quantity thiri, have some dates stoned, and spread a layer 
on the dough: roll out the other half thin and lay on the top; roll it a 
little, cut in shaiDes. and "bake in a moderate oven. 

OATMEAL COOKIES— Mrs. Wm. M. Harris. 

1 cup shortening (% lard, % butter or omit lard), 1 cup sugar, 2" 
eggs not beaten. 4 tablespoons of sweet milk, 1 teaspoon soda, 1 tea- 
spoon cinnnnion. V^ tenspoon salt, 2 cups flour, 2 cups dry rolled oats. 
(Quaker oriis). 1 cup raisins. Sift salt, soda and spice into the flour. 
Mix in orrler given. Drop by teaspoon on a buttered pan and bake. 

OLD POINT COMFORT CRISPS— Mrs. Thos. Wintringham. 

2 teaspoons butter. .V2 cup sugar, 11^4 cups rolled oats, 1 egg, 1 tea- 
spoon baking pow^der, y^ teaspoon vanilla, a little salt. Cream butter 
and sugar, add the beaten ^^%. Mix the rolled oats with the baking 
powder and add to the above; ' Drop from a teaspoon on well greased 
ting and bake in moderate oven until the edge of cakes are a light 
brown. Do not use butter to grease pans as cakes are apt to burn on 
bottom. 

MACAROON'S PRINCESS. 

2 tablespoons butter, 3 eggs, I cup sugar 2i/^ cups rolled oats, va- 
nilla, salt. Proceed sam»^ as rfiripe for cr'sps. For both recipes Ha 
Ho i« proferoblc to rolle 



CAKES, COOKIES, DOUGHNUTS, ETC. 169 

NUT CRISPS— Mrs. C. C. Olmsted. 

% cup sugar, 2 eggs, 1 tablespoon butter, i^ teaspoon salt, 1 tea- 
spoon baking powder, 1 teaspoon vanilla, 2i^ cups dry rolled oats 
which have been in oven for about ten minutes to dry out a little, as it 
improves them. Drop a teaspoon of the mixture on buttered tins not 
too close together. Bake slowly until a light brown. This makes about 
three dozen cakes. Keep in tin box tightly covered. Buy oats in bulk, 
not those that come in packages. 

QUAKER OAT COOKIES— Mrs. A. F. Fechteler, Wash., D. C. 

Butter size of walnut, sugar 1 cup, salt i^ "teaspoon, eggs 2, almond 
extract 1 teaspoon, Quaker oats 2 cups, chopped peanuts Vz cup, baking 
powder 1 teaspoon. Mix butter and sugar, beat eggs and add. Stir in 
Quaker oats slowly then add salt and nuts and baking powder and 
later the extract. Drop in small portions on buttered tins and bake in 
hot oven quickly. 

BOSTON COOKIES— Mrs. C. A. Thayer. 

1 cup butter, 1^^ cups brown sugar, 3 cups flour (perhaps more) IV2 
cups raisins or currants, or nuts may be used if preferred, I/2 cup hot 
water, 3 eggs, 1 teaspoon nutmeg, 1 teaspoon cinnamon, i^ teaspoon 
cloves, 1 tablespoon molasses. Drop with spoon. 

ECONOMICAL COOKIES— Mrs. H. G. Todd. 

1 cup sugar, i/^ cup butter, i/^ cup sour milk, 1 egg, 1^ teaspoon soda. 
Flour to make soft dough and flavor to taste. 

DANISH COOKIES. 

11/4 lbs. butter, 1 lb sugar, 2 eggs, i^ cup milk, flavor to taste, 2 tea- 
spoons baking powder, sifted with flour sufficient to make dough stiff 
enough to roll into a large sausage shape. Let stand over night in cool 
place. In the morning slice with sharp knife into cookies and bake in 
brisk oven. This is much quicker than the usual method, 

TEA CAKES OR COOKIES— Mrs. W. F. Jones. 

3 cups of sugar and 2 of butter worked to a cream; 3 eggs, 1 cup of 
sour milk, 1 full teaspoon soda sifted in with some flour, 1 tablespoon 
lemon juice or extract, and flour to roll out, but not too stiff. Take 
out a large spoonful at a time, roll very thin, then sprinkle over with 
sugar and a few caraway seeds if liked. Run the rolling pin over again, 
cut out, and bake in a quick oven. Very nice. 

SOFT COOKIES— Mrs. E. B. Mahon. 

1 egg, 1 cup of sugar, a piece of butter, i/^ cup of sour milk, a few 
caraway seeds, IVz cups of flour and 14 teaspoon of saleratus. 



170 CAKES, COOKIES, DOUGHNUTS, ETC. 

COOKIES— Mrs. F. M. Angellotti. 

% cup of butter, 1 cup of sugar, 2 beaten eggs, 2 teaspoons of baking 
powder, 2 tablespoons milk; mix with enough flour to roll out. 

SUGAR COOKIES WITHOUT EGGS— Mrs. Geo. Bunn. 

1 cup butter, 2 cups sugar, 5 cups flour, a little nutmeg; 1 teaspoon 
soda and 2 teaspoons of cream of tartar. Roll out not too thin, and 
bake quickly. 

COOKIES— Mrs. Hoyt. ♦ 

Vz cup of butter, 1 cup of sugar, 1 tablespoon of milk, 2 eggs, 1 heap- 
ing teaspoon of yeast powder, flavor to taste; enough flour to roll out 
VQXY thin. 

BUTTER COOKIES— Mrs. Wm. Llchtenberg. 

1 pound of butter, 3 eggs; % pound of sugar, 1 pound of flour, the 
juice of 1/^ lemon, and the grated rind. Stir the butter to a cream; add 
the sugar, eggs, and lemon gradually; after adding the flour, knead the 
dough, roll little balls, flatten them into cooky shape on the tin, mak- 
ing a little hole with the finger in the middle. Bake in a moderately 
hot oven. 

COOKIES— Mrs. E. B. Mahon. 

1 cup of butter, 3 eggs, 2 cups of sugar, i/^' cup of milk, 2 teaspoons 
of yeast powder, a little nutmeg, and flour to suit. 

COCOANUT COOKIES— Miss Lulu Stuart. 

1 cup cocoanut, 1 cup granulated sugar, 1 cup butter, % cup sour 
milk, 1 teaspoon soda, 1 egg, flour enough to roll thin; sprinkle with 
sugar, and bake in a quick oven. 

GERMAN SPICE COOKIES— Edythe Foster. 

1 cup butter, 1 cup sugar, 3 cups flour, yolks of 4 eggs. Mix butter to 
a cream add sugar slowly then beaten egg, flour. Roll in small balls 
and flatten out very thin with fingers and rub over with white of egg 
and cinnamon. 

GERMAN BISCUITS— Miss O, A. Gordon. 

1 lb of flour, 1^ pound butter, 1/2 rb sugar, 1 tablespoon cinnamon, 1 
teaspoon nutmeg, 1/2 teaspoon soda, 1 gill of milk. Rub butter in the 
flour, mix other ingredients, roll out very thin, bake in a moderate 
oven, when cooked stick together with raspberry jam. Ice. 

CREAM CAKE WAFERS— Miss H. J. Trumbull. 

1 scant cup white sugar, 2 eggs, 1 scant cup sweet cream, 1 even cup 
of flour, a pinch of salt, and 1 teaspoon of baking powder. Break the 
eggs into a cake dish, put in the sugar, next the cream and salt, and 



CAKES, COOKIES, DOUGHNUTS, ETC. 171 

^lastly the flour with the baking powder sifted in; then beat it all to- 
gether briskly 2 or 3 minutes. Excellent for layer, loaf or drop cakes. 

WALNUT WAFERS— Mrs. W. Locke. 

1 cup of brown sugar, 1 cup of walnuts broken into small pieces, 2 
eggs, a pinch of salt, 3 heaping tablespoons of flour. Drop on buttered 
tins, and bake in quick oven a few minutes. 

PEANUT WAFERS— Mrs. J. E. Alexander. 

Yz cup sugar, 2 rounded tablespoons butter, 2 eggs, 2 tablespoons 
milk, % cup flour before it is sifted, 1 teaspoon of baking powder, 1 
cup chopped peanuts, 1 teaspoon vanilla, pinch of salt. Drop from a 
teaspoon. 

VIENNA CAKES— Mrs. Wm. Lichtenberg. 

Vz pound of butter, i^ pound of sugar, i/^ pound of flour, 4 eggs, i/4 
pound of almonds, cinnamon. Melt the butter and use only the clear 
part, as the sediment will spoil the cake. Stir it until cool and thick; 
add the sugar, flour and eggs; spread the dough on the tin with a knife 
as thin as possible; chop the almonds and mix them with some sugar 
and cinnamon as a flavor, and strew the mixture over the top of the 
dough. Bake in a good hot oven; as soon as done take a large sharp 
knife and cut in small squares or any other desired shape. 

CHOCOLATE NUT STRIPS— Mrs. Anna McMahon, S. F. 

6 eggs, 2 cups of sugar, 5 sticks of chocolate (or a coffee cup of the 
grated chocolate), 1 pound of shelled almonds, 1 teaspoon cinnamon, 1 
teaspoon cloves, 1 nutmeg grated, 1 teaspoon vanilla, 2 teaspoons bak- 
ing powder, flour enough to roll out, and bake in sheets. When done 
cut in strips. Reserve the yolk of 1 egg, add a little water and sugar, 
and brush with a pastry brush before baking. The dough can be rolled 
in balls, brushed with egg and baked. 

MACAROONS— Mrs. W. F. Jones. 

Take 1 tb of almonds, shell and blanch in boiling water, dry and put 
through nut grinder, add 1 tablespoon of fresh rose water, or use other 
extracts if preferred. Beat the whites of 3 eggs very stiff; gently add 
V2 pound of powdered sugar, and then the almonds. When well mixed, 
drop from a teaspoon small parcels on baking tins rubbed with olive 
oil. Put them 2 inches apart, sift sugar over the top, and bake in rather 
a slow oven. 

CHOCOLATE MACAROONS Mrs. Anna McMahon, S. F. 

Whites of 5 eggs beaten to a stiff froth, 1 pound white sugar, 14 
teaspoon of cloves, cinnamon and allspice, 2 sticks of grated chocolate, 
1 pound grated almonds; bake in a slow oven. 



172 CAKES, COOKIES, DOUGHNUTS, ETC. 

MACAROONS — Mrs. Wm. Lichtenberg. 

l^ pound sweet almonds, i/4 pound bitter almonds, % pound sugar, 3: 
eggs, whites only. Grate the almonds, mix them with the whipped 
whites of eggs and the sugar. Drop a teaspoonful on cake paper, and 
bake in a moderate oven. 

MERINGUES — Miss O. A. Gordon. 
4 whites of eggs, i^ lb sugar. Cover a board with oiled paper. Whip 
■whites to a very stiff froth and stir in sugar. Shape some of the mix- 
ture in a dessert spoon, scoop it out with another, and lay it on the oil- 
ed paper. Sift some sugar over each meringue, bake in a warm oven. 
Pill with whipped cream. 

KISSES— Mrs. W. F. Jones. 

To the well beaten white of 1 egg gently stir in 1 heaping tablespoon 
of powdered sugar, 1 of granulated sugar and a few drops of vanilla 
extract. Drop on brown paper and bake very slowly. 

CHOCOLATE KISSES— Mrs. W. F. Jones. 

To the white of an egg well beaten, gently stir in 1 heaping table- 
spoon of granulated sugar and the same of grated chocolate. Drop ok 
brown paper and bake very slowly. 

DOUGHNUTS— Mrs. F. M. Angellotti. 
1 cup of milk, and butter the siz of an egg melted in; 3 eggs, 2 
teaspoons baking powder, 1 cup of sugar, nutmeg, and enough flour to 
roll. 

DOUGHNUTS— Mrs. W. F. Jones. 

3 eggs, 1 cup of sugar, l^ cup of sour milk, i^ cup of sour cream, a 
little nutmeg and salt, and flour to roll. Sift in with the flour 1 level 
teaspoon soda and the same of baking powder. Fry in hot fat, 
drain from a fork and drop on brown paper as they come from the fat. 
Sprinkle with powdered sugar when cold. All milk can be used and 
batter the size of an egg. 

DOUGHNUTS — Mrs. David Warden. 

1 cup of sugar, 1 cup of milk (sweet), butter size of walnut, 2 eggs, 
salt, nutmeg, 3 teaspoons baking powder, flour to roll. 

CRULLERS— Mrs. Wm. Alexander. 

1 cup buttermilk, 2 cups sugar, 2 eggs, 1 teaspoon soda , i^ cup 
shortening, and flour enough to roll out easily. Cook same as dough- 
nuts. 

FRITTERS — Mrs. W. Fraser. 
1 pint sweet milk, 4 eggs, 1 quart flour, 3 teaspoons baking powder r 
Try in fat and serve hot with maple syrup. 



ADVERTISEMENTS 175 



Martens' Market 

Good Things to Eat and Drink 

Agents for Goldberg, Bbwen & Co.'s Goods. 

Phone, Private Exchange, * 'Martens" 

Cor. Fourth and D. 



ALEX. SHEVITS 

Dealer in 

Ladies' and Gents' Fine Shoes. 

Boys* and Girls' Shoes a Specialty 
Fine Line Gents' Furnishing Goods 

All Goods at San Francisco Prices Corner Fourth Street, below C 

HAVE YOU A BEAUTIFUL HOME? 
IF NOT, WHY NOT? 



Perhaps its that ugly old fence that 
detracts from the beauty of'your home 

The '\Yestern Fence Construction Co., 

enjoys the title of 

''HOIVIE BEAUTIFYER" 

See our steel wfeb Picket Fence with steel 
Rails and Posts (set in concrete) . Node- 
cay, no rust, no wear, no obstruction — 
highly sanitary. If you haven't a fence 
of this kind your home is not complete. 



— We Sell and Erect all kinds of Fences — 



Office, 20 Pine St., San Francisco 



176 ADVERTISEMENTS 

Telephone Black 97 Houses Rented Rents Collected 

U. S. TURLEY 

Real Estate and Insurance 

Homes Built and Sold on 

Small Monthly Payments 

406 Fourth Street " San Rafael, Cal. 



Alterations Neatly Made First Class Work Quarantead 

Eugene Van der Maelen 
]VriCIlCE[A.NT TAILOR 

Dyeing, Cleaning and Repairing 
Ladies' and Gents' 6 04 A Fourth St. 

Tailoring a Specialty San Rafael, Cal. 

Telephone Red 1292 



You will never learn to cook 



YOU 
BUY 

FUEL 

FROM 

S. H. OHEDA & 00 

Yard and Office , Fourtit Street 

Opposite Court House Telephone Main 89 



Pastrg and Pies 



PASTRY— Mrs. Geo. M. Dodge. 

Into 1 cup flour rub 1 tablespoon lard; then wet it with enough ice 
cold water to make a soft dough. Roll out and spread with little bits 
of butter all over. Then sprinkle lightly with flour, and fold over into 
a roll. Roll out again with rolling pin and spread again with lard. 
Then repeat as first time, and roll in bits of butter the third time. If 
this method is followed and ice water is used, and if the dough is hand- 
led lightly and quickly, a nice flaky crust will be obtained. 

PIE CRUST.— Mrs. L. A. Lancel. 

% of a pint of flour, 2 heaping tablespoons lard, 1 teaspoon yeast 
powder, 2 eggs. Mix in a bowl with cold water until the dough is ready 
to roll out, not too stiff; roll out into a thin sheet, spread lard or butter 
over it and a little dusting of flour; then roll together; repeat this 3 
times; cover a plate, fill and bake. Spread a little lard on the top 
■crust when it is put into the oven. 

LEMON PI^S— Mrs. W. F. Jones. 

1 tablespoon corn starch or flour wet in a little cold water; pour over 
this about a teacup of boiling water; when clear it ought to be pretty 
thick; then add % cup of sugar, 1 tablespoon butter, the grated rind 
and juice of 1 lemon , and the yolks of 3 eggs. Cover the outside of 
pan with rich crust and bake upside down, put baked shell inside your 
pan and pour in the filling. Beat the 3 whites to a stiff froth, add a 
few drops of lemon extract and 6 heaping tablespoons powdered sugar. 
Place in the oven for a few moments until a light brown. 

FILLING FOR LEMON PIE— Miss O. A. Gordon. 

4 eggs, 4 tablespoons sugar, juice and grated rind of one lemon, Vz 
cup of water, 1 teaspoon cornstarch (mixed with a little water). Beat 
yolks and whites, separately. Add sugar, lemon juice and rind to the 
yolks, then add the water and cornstarch, put on the stove, stir till it 
boils, beat whites stiff and add to the other ingredients. Fill the al- 
ready baked crust, put in oven and brown. 

PINEAPPLE TARTS— Mrs. J. K. Armsby. 

Pour the juice off one can of grated pineapple. Add one-half cup 
water to the juice. Let it boil. Add lYz cups of sugar, 2 tablespoons 



178 PASTRY AND PIES 

of cornstarch in a little cold water. Add the pineapple and let it all 
cook until tender and smooth. Put in uncooked rich pastry, and bake 
in patty pans, 

PINEAPPLE PIE— Mrs. F. M. Angellottl. 

1 cup grated pineapple, 1 cup sugar, 1 cup cream, 1 tablespoon but 
ter, 3 eggs (only the yolks) ; mix and bake about 45 minutes. Use the 
whites of eggs for meringue. 

VINEGAR PIE— Mrs. Prodtrottea. 

5 eggs, 2 largs cups boiling water, 5 tablespoons vinegar, about 5 
tablespoons corn starch, butter size of an egg, 1 cup of sugar. Put the 
water, sugar, butter and vinegar in a pan, thicken with cornstarch, 
then add the beaten yolks, flavor with lemon and pour into the crust 
(bake the crust first) ; beat the whites of the eggs with 4 tablespoons 
of sugar, put over the pies, and set into the oven to brown lightly. 
This will make 2 pies. 

CUSTARD PIE— Mrs. E. B. Mahon. 

3 eggs, 2 tablespoons of sugar, 1 pint of milk, nutmeg and a pinch 
of salt. 

CREAM PIE— Mrs. W. F. Jones. 

Line your pan with rich pastry. With an egg beater whip one cup 
cream, not too rich, until it is frothy, add i/^ cup of sugar and the 
whites of 4 eggs well beaten, and beat all together, flavor with vanilla 
and bake until it sets. 

MOCHA PIE, (Original)— Mrs. W. F. Jones. 

Line deep pie pan with rich pastry. 4 eggs, 1 pint milk, i/^ cup 
sugar, 1/^ cup cream, coffee and vanilla extract. Beat very light 2 eggs 
and 2 yellows, reserving the whites, add l^ cup of sugar and 1 pint of 
rich milk, i/^ teaspoon vanilla and 2 teaspoons coffee extract. Beat all 
thoroughly, pour into pan and bake. Beat the 2 whites very stiff, add 
to 1/^ cup of cream whipped, sweeten and flavor with coffee extract 
and a little vanilla to taste. When the pie is cold spread over top. 
If this pie stands it will soak the crust, but it must stand long enough 
to be cool. The filling could also be used as custard, bake in granite 
pan, omitting the crust. 

SHOO FLY PIE— Mrs. C. C. Olmsted. 

Make a ni^e thin lower crust. Filling — 4 cups flour, y^. cup butter or 
lard and 1 cup sugar riveled together, keep 1 cup of these crumbs to 
sprinkle on top of pies when nearly baked and put the remainder in 
with 1 cup of molasses, 2 teaspoons soda and 1 cup of boiling water, 
put soda in half of the water then stir it in the molasses and add re- 
mainder of water. Enough for four pies. Good to carry to picnics. 



PASTRY AND PIES 179 

DATE PIE— Mrs. G. G. Vanderlip. 

y2 lb. dates, stone and cover with water; simmer till soft; then put 
through colander to remove strings and skins. Add to this mixture V2 
cup sugar, 2 small eggs, 1 cup milk, a little salt and cloves, and 1 tea- 
spoon cinnamon. Bake in flaky or rich under crust as pumpkin pie. 
This will make one pie. 

CRANBERRY PIE— Mrs. Fronmuller. 

Cook 2 cups of cranberries with % cup of water, % cup of sugar for 
10 minutes. Line pie plates with good pastry and fill with mixture, 
putting strips of the pastry across the pie, and bake about 25 minutes. 
You can also bake your crust first, by covering the outside of the pan 
with crust and bake upside down, fill with mixture and ornament the 
top with fancy leaves previously baked. 

RHUBARB PIE — Mrs. Chas, Shaw, Cloverdale. 
One large cup stewed rhubarb; 1 cup sugar; yolks of 2 eggs; 1 teas- 
poon flour; 1 teaspoon butter; flavor with lemon; whites of eggs 
beaten stiff; add 2 tablespoons of sugar; spread on top and brown. 
Use under crust only. 

BANANA PIE, NO. 1.— Mrs. A. A. Smith. 

Line a pan with good pastry; slice in very thinly 2 bananas; make a 

custard of 1 pint of milk, 2 well beaten eggs, a pinch of salt and 2 

tablespoons of sugar; pour over the bananas, and bake as a custard 
pie. 

BANANA PIE, NO. 2— Mrs. A. A. Smith. 

Make a banana pie with a lower crust only; bake the crust first, fill 
it with sliced bananas and powdered sugar; the fruit will soften in a 
few minutes; cover with whipped cream, and eat at once. 

SQUASH PIES— Mrs. W. F. Jones. 

Line the baking plates with nice, rich crust. Steam a Hubbard 
squash, and when done pass it through a colander. For 2 pies, beat up 
4 eggs, add 1 pint of squash, a little salt, 1 cup of sugar, 1 heaping 
teaspoon ginger, and % of a quart of milk. Bake until the mixture sets. 
1 cup of cream in place of some of the milk is a great improvement. 

SQUASH PIES — Mrs. Geo. Rodden. 

Cream V^ cup of butter, beat in % cup of sugar, 14 teaspoon salt, 1/2 
teaspoon ground mace, yolks of 3 eggs or 1 whole egg and the yolk of 
another beaten light, 2 tablespoons sherry wine, I14 cups, cooked and 
strained squash, and a large cup of rich creamy milk. This makes 1 
pie. Line pan with rich plain or puff paste. 



180 PASTRY AND PIES 

SWEDISH APPLE CAKE— Miss A. Gordon. 

Roll out some rich pie paste, brush the edge with yolk of egg, and 
let it bake at a medium heat. Peel 6 apples, cut them into small pieces, 
and mix them with I14 ounces of sugar; cook until quite soft; mix 
with them i/^ ounce of finely shredded orange peel, and the same of 
burnt almonds; add a little cinnamon and some grated lemon, and 
spread this mixture upon the paste. Beat up the whites of 2 eggs to 
snow. Mix in 2i/^ ounces of sugar, and put this into a conical, rolled 
paper bag; squeeze a network as well as a wreath-like edge on the 
cake; dust it with sugar, and put it into the oven until it is a pale gold- 
en color. 

ORANGE TARTLETS— Mrs. H. V. Robinson. 

3 large fine oranges (juice of 3 and rind 1), 1 cup sugar, 2 dessert- 
spoons butter, juice of 1^ a lemon, 3 teaspoons cornstarch wet with 
lemon juice and 2 tablespoons of water, 1 egg; beat to a smooth cream 
and let it boil up, then pour into patty tins lined with crust, and bake. 

JESSIE TARTS — Mrs. Thos. S. Bonneau. 

Line gem tins with a rich pie crust, pinching up edges so that they 
will be as deep as possible, then fill them with the filling and bake in 
a moderately quick oven until brown and firm. 

Filling — Yolks of 4 eggs beaten with 1 cup of sugar, 4 tablespoons 
water, 1 tablespoon melted butter, 1 tablespoon vanilla extract, ^ cup 
dessicated cocoanut. 

BANBURY TARTS— Mrs. L. Hunt, Niles. 

From rich pastry cut circles 5 in. in diameter, wet V2 of the edge. 
put 2 teaspoons of the mixture on one side, fold the other over it and 
pinch the edges well together, making little scallops. 

Filling — 1 package of raisins and 1 piece of citron chopped together 
very fine, mix this thoroughly with a large cup of sugar and the juice 
of 4 lemons and the grated rind of 2 lemons. This will make about 27 
or 28 tarts. 

COTTAGE CHEESE CAKE, ENGLISH— Mrs.Fronmuller. 

2 cups cottage cheese, 4 eggs, 14 cup thick cream, i/^ cup sugar, 1 
cup dried currants, i/^ cup candied peel, 14 teaspoon salt, juice and 
grated rind of 1 large lemon. Rub the cottage cheese through a fine 
sieve, add beaten eggs and other ingredients and mix thoroughly. Line 
patty pans with good rich pastry, fill % full with cheese mixture and 
bake 20 minutes in moderate oven. Serve cold. 

LEMON HONEY— Mrs. Fronmullio. 

% cup butter, 1 cup sugar, 3 eggs, juice of 2 large lemons and grated 
rind of 1. Melt butter in double boiler. Mix together lemons, sugar 
and well beaten eggs and add to butter. Cook until smooth and the 
consistency of honey. Sealed this will keep six months. Nice for 
lemon tartlets or layer cake. 



PASTRY AND PIES 181 

FIG PUFFS. — Miss Margaret Bremner. 

1 pound figs cut in small pieces, 1 cup of water, i^ cup of sugar; boit 
the figs until tender; add the sugar while boiling; let cool; make a. 
good rich pie crust, roll out a piece, spread the figs on, then roll out 
another piece about the same size and thin, and turn over the figs cut 
in bars 1^ inches wide and 4 inches long; bake in a quick oven. These- 
are very good. 

MINCE MEAT — Mrs. Carter P. Pomeroy. 

(From an old English recipe handed down in the Morris famlfy.) 
1 beef's tongue well boiled, skinned and chopped fine; 2 pounds of 
beef suet and 8 pounds of tart apples, both chopped fine; 1 pint of 
molasses, 3 pounds of sugar, 4 tablespoons of cinnamon, 2 nutmegs, 2" 
tablespoons cloves, a little salt sprinkled on the tongue; 1 quart of 
rich boiled cider (which should be boiled down till it is as thick as 
syrup) — 1 quart after boiling. Put everything together and set over a 
kettle of boiling water till the suet melts; then add 4 pounds of raisins 
stoned, i/^ pound of citron cut very small, and 2 pounds of currants. 
Wine or brandy if you like, and more sugar if you like it sweeter. 

GENERAL DIRECTIONS FOR MAKING MINCE MEAT. 

Mrs. W. F. Jones. 

Boil 1 fresh beef tongue and 1 beef heart until tender, in as little 
water as possible, and salt well when half done. Lean beef can be 
used, but it is not so nice, for it is apt to be fibrous. Prepare the heart 
and tongue, and chop very fine. Measure, and use twice as many- 
chopped apples as meat, and % as much chopped suet as meat. I 
quart of boiled cider, or 1 gallon of cider boiled down to a quart, 1 
quart syrup from sweet pickles, that from clingstone peaches is best; 
1 pint of best brandy; 1 pint sherry; the grated rind and juice of 3^ 
lemons and 2 oranges, 2 nutmegs, 2 tablespoons cloves, 2 tablespoons 
cinnamon, salt, 4 pounds seeded raisins, 2 pounds currants washed 
thoroughly, 1 pound citron chopped fine; brown sugar and syrup to 
taste. Cook altogether in a preserving pan, stirring frequently. If too 
dry, add more syrup. More spices can also be added if liked. Put hot 
in fruit jars and this will keep indefinitely. When making the pies, 
add a tablespoon of brandy or wine to each pie. Jelly is a great im- 
provement and the skimmings from jelly will do just as well and 
serves to make it rich. I have used a qt. to this quantity and then less 
sugar is required. Chopped figs, dates and walnuts may be added and 
sometimes a part of the stock in which the meat was cooked. 

MINCE MEAT WITHOUT MEAT— Mrs. A. A. Smith. 

Take 2 lbs. finely chopped suet, 4 lbs. grated bread crumbs, 4 lbs. 
currants, 4 lbs. raisins, 5 lbs. brown sugar, lYz lbs, peel, lemon, orange 
and citron, shaved fine, 6 lbs. of chopped apples weighed after being 



:182 PASTRY AND PIES 

Chopped; 2 tablespoons cinnamon, 2 of cloves, 1 of mace, 1 of salt and 
.2 quarts of boiled cider. The ingredients are blended without cooking, 
.-and put away in jars set in a cool place. This mince will keep al] 
winter. 



384 ADVERTISEMENTS 



E. B. MARTINELU 

ATTORNEY 
NOTARY PUBLIC 

OFFICE WILKINS BLOCK SAN RAFAEL 



JAMES W. COCHRANE 

ATTORNEY AT LAW 

707 Fourth Street. San Rafael 

AND 
111-112 SIXTH FLOOR CROCKFR BUILDING. SAN FRANCISCO 

Telephone Main 32 

JOHNSON HARDWARE CO. 

Ranges, Hardawre, Paints, 

AND SEWING MACHINES 

408 B Street - - . San Rafael 

E.H CONWAY 

PLUMBING 

.1 



Phone Red 2 1 306 B STREET San Rafae' 

HANSEN & LUND LUMBER CO. (Incorporaled) 

Dealers in all kinds of 

Lumber, Windows, Doors, Blinds, 

Hardware, Sewerpipe, Lime, Plaster, Cement 
Pure Prepared Paints, Oil and Leads, and everything in the Building Line 

Office on A St., opp. Narrow Gauge Depot 

Telephone Ren 71 San Rafael, Cal. 



^kles,(ats(ips, Ftc. 



OIL CUCUMBER PICKLE— Miss Parsons, Tamalpais. 

100 small cucumbers the size of a finger, sliced across in quarters; H 
quart small onions (1 inch in diameter) sliced very thin. Put the above- 
into a colander in layers, sprinkling in 14 pint of salt. Put on them a. 
heavy weight and let drain 6 hours. Put into a large pan the following: 
8 tablespoons of olive oil, 1 tablespoon of celery seed, 1 dessertspoon of 
black pepper; mix well, toss in the cucumbers and onions, and misr 
again. Pack in Mason jars, fill with cold vinegar, and seal (without 
cooking). Makes about 5 pints. 

OLD OLIVE OIL PICKLES OR CUCUMBER MANGOES— Miss C. T> 

Hoag. 

Place cucumbers in salt and water and keep well covered 10 days^ 

Throw into fresh water for 1 night. The next day fill a large kettle- 

with alternate layers of cucumbers and cabbage or grape leaves, witb 

a small piece of alum placed on the cucumbers. Cover with cider vine-^ 

gar and steam well, never allowing them to boil. Take out the seeds-. 

and stuff, tying the two halves together. Place in jars or crocks. Pour 
over fresh cider vinegar, just brought to a boil, adding 4 or 5 lbs. of 

brown sugar to 1 gal. of vinegar. 

Proportion for Stuffing for 200 Pickles. 

1 head cabbage, 1 doz. onions, 2 teaspoons cloves, 6 teaspoons mace, 
4 teaspoons allspice, 4 tablespoons coriander seed, 4 tablespoons black 
mustard seed, 4 tablespoons white mustard seed, 2 tablespoons celery 
seed, 7 teaspoons turmeric powder, 1 cup brown sugar, 1 cup olive oil,. 
1 small tumbler gra+ed hor::;e-radish. To every jar add a little olive oit. 

FOR TWO GALLONS OF PICKLES— Mrs. W. F. Jones. 

Put 2 gallons of small cucumbers in salt and water for 3 days; then, 
wash thoroughly, and put in a jar. Boil 2 quarts of vinegar with a 
teacup of whole mustard, a handful each of cloves, allspice and black 
pepper, and a teacup of broken cinnamon all tied in a thin bag; to this 
add 1 pound of brown sugar. With the pickles put a few pods of red 
pepper and roots of horseradish; pour the vinegar over the pickles, and' 
if it does not cover them add more vinegar and let the bag of spices, 
remain in the jar. Scald the vinegar every day for 5 days; then pour 1 
coffee cup of molasses over the top and let it gradually settle down. 



$6 PICKLES, CATSUPS, ETC. 

NaINY day pickles— Mrs. Thos. Wintrlngham 

6 doz. good sized cucumbers. 3 doz. small silver Skin onions, 1 lb 
white sugar, y2 gal. cider vinegar, 15 cents worth ground horseradish. 
^^4 It) English mustard seed, 4 tablespoons turnieric, 4 tablespoons 
ground mustard, 1 tablespoon cinnamon, 1 tablespoon cloves, 2 table- 
spoons mace, 3 tablespoons celery seed. Peel onions, peel and slice 
-cucumbers. Salt well, mix and put in bag to drain over night. Squeeze 
1t)ag slightly next morning, then pack in pint jars. Boil vinegar, sugar 
and all spices, etc., pour over pickle and let moisture soak well 
through it, seal while hot. 

MUSTARD PICKLES— Miss Tena Bremner. 
1 quart large cucumbers chopped, 1 quart small ones left whole, 1 
quart large onions chopped, 1 quart small ones whole, 1 large cauliflow- 
er pulled apart, 3 strong peppers chopped fine, 3 small ones left whole. 
Put all in separate dishes and cover with hot brine; cover closely to 
"keep steam in; let stand over night; in the morning drain them and 
put all together, adding 3 cups sugar, 14 gallon vinegar, i/^ pound white 

mustard, 14 ounce celery seed; put all in kettle and scald them. Make 
"a paste of % cup of flour, 3 ounces yellow mustard, i^ ounce turmeric 
powder mixed with a little vinegar; turn this in slowly, stir briskly and 

let it boil up; then bottle. 

SWEET PICKLES— Mrs. Geo. Bunn. 

31/^ pounds brown sugar, 1 quart vinegar, 2 tablespoons each of 
cloves, allspice and cinnamon in small bags. Boil the syrup and spices; 
when boiling hot pour it over 7 pounds of fruit; let stand 24 hours; 
pour off, boil again, and scald again as many times as necessary, ac- 
-cording to size of fruit; for peaches about 4 times is sufficient; for 
smaller fruits, such as grapes or plums, 2 or 3 times will answer. 

STUFFED PEACHES— Mrs. W. F. Jones. 
Remove pits from firm peaches, breaking as little as possible. Chop 
"equal parts of raisins, dates and nuts, mix thoroughly. Stuff peaches, 
tie well, and simmer in syrup like any sweet pickle. Seal in jars. De- 
licious. 

BRANDY PEACHES— Mrs. Southard Hoffman. 
Use Morris' white peaches, if possible. Peel carefully and throw in- 
to cold water to keep them white. To 6 lbs. of prepared fruit, allow 
same weight of sugar. Make a syrup of 2 lbs. of the sugar, and cook 
peaches in this very slowly, until tender. Lay peaches on platter to 

cool. Add remainder of sugar to syrup and make a rich syrup and re- 
move from fire and when a little cool add 1 cup of white brandy to 2 
cups of syrup. Put peaches in jars and pour syrup over them. 

SOUTHERN WATERMELON SWEET PICKLES— Mrs. C. B. Cornell. 

Pare the rind in convenient sizes and cover with cold water for 24 

hours. Drain and weigh. To every 4 pounds of rind put 4 pounds of 



PICKLES, CATSUPS, ETC. 18T 

white sugar, 4 or 5 pieces of white ginger, 1 tablespoon (full) of cinna- 
mon bark, one even tablespoon of mace, 1 nutmeg, a few cloves. Make 
the 4 pounds of sugar into a syrup using 1 pint of water, put in the 
ginger to boil tender. As soon as the syrup has boiled put the rind in 
and let it boil until tender and clear. Then take the ginger out and 
slice thin then put back and add all the rest of the spices. Boil a little 
longer then add 1 pint of vinegar, and let boil up once. Put in air tight 
jars. 

SWEET PICKLES OF CANTALOUPE — Mrs. Southard Hoffman. 

For 5 gals of pickles buy 12 cantaloupes. Cut in strips about the 
size served at table and peel carefully and place in stone jar and pour 
over them sufficient boiling cider vinegar to cover them. Scald vinegar 
every other day for 9 days and let stand 3 days, on the fourth make a 
syrup of 3 lbs. of cube sugar and one qt of vinegar to every 7 pieces 
cf melon. Boil syrup i/^ hour and add 4 sticks of cinnamon broken in 
2 in. pieces, 6 roots of ginger, 1 pinch of whole mace, 1 tablespoon 
whole cloves. Drain melon and throw away any that are soft, then 
boil slowly i/^ hour in syrup. Put melon in jar and boil syrup Vz hour 
and pour over fruit. Unless you put at once in mason jars the syrup 
must be scalded alternate days for 9 days. Do not use for 2 weeks. 
Use only cider vinegar, cube sugar and firm ripe melons. 

CHOW-CHOW— Mrs. Robert E. Neil. 

12. large cucumbers, 4 large or 8 medium onions, 2 heads cauliflower, 
V2 peck green tomatoes cut in small pieces, 1 quart string beans (white 
wax beans are best) — string as for cooking, and break once; 3 large 
red peppers cut in strips, 50 small cucumbers about 2 inches long used 
whole, 2 quarts small silver onions, peeled and used whole. Pack all' 
down in salt over night. In the morning wash off the salt, and drain 
well in a colander. Then boil in li^ gallons of good cider vinegar, ad- 
ding 1 pound brown sugar, 2 ounces white mustard, 1 ounce cQlery seed 
whole. Into 1 pint cold vinegar thoroughly mix 1 small box yellow 
ground mustard, 4 tablespoons ground black pepper, 1 horseradish root 
grated, and 2 ounces turmeric; add to the boiling liquid; and boil alT 
together from 2i/^ to .", hou-s. Put into glass or stone jars, while still 
warm. 

GREEN TOMATO PICKLE— Mrs. Thos. Menzies. 

4 quarts green tomatoes after having been chopped; 2 roots horse- 
radish, 1 small teacup salt, 1 teacup black mustard seed, 1 teacup white 
mustard seed, 2 tablespoons black pepper, 2 red peppers, (without 
seeds), 2 or 3 celery stalks, 1 cup onions (or same of nasturtiums), 1 
teaspoon each of cloves, mace and cinnamon, 2 cups brown sugar, 3 
pints strong vinegar. Chop the tomatoes, sprinkle with salt called for 
in recipe, and drain for 12 hours; if onions are used, let them drain 



PICKLES, CATSUPS, ETC. 

-with tomatoes. Boil for 1 hour; add the horseradish and celery later 
Tso that they only boil i^ hour. Before closing the jars, fill to the brim 
"with hot vinegar. 

CHOW-CHOW— Mrs. W. F. Jones. 

1 pk. green tomatoes and 1 doz. green cucumbers, sliced and sprink- 
led with about 2 cups of salt; let them stand over night; in the morn- 
ing wash thoroughly and cook until tender in equal parts of vinegar 
•and water; when tender drain, and throw away the liquid. Slice 1 doz. 
large dry onions and 1 dozen bell peppers, and put them to cook in 3 
'quarts of vinegar; when tender drain off the vinegar, and return to the 
stove for the sauce. To the vinegar add Yz cup of ground mustard, 2 
tablespoons of black pepper, 1 cup of flour wet in a little of the vine- 
-gar, 4 cups of brown sugar, 1 tablespoon celery seed. Cook all until 
the sauce thickens, and pour it over the chow-chow. Put in the jars 
"while hot, and seal. In this way it keeps for years. Delicious. 

PICCALILLI— Mrs. W. J. Wickman. 

1 peck green tomatoes, 8 large onions chopped fine, 1 cup of salt, well 
-stirred in. Let it stand over night and in the morning drain off all the 
liquor, add 2 quarts of water and 1 quart of vinegar; boil all together 
"20 minutes. Drain all through a sieve or colander, put it back into the 
l^ettle again, turn over it 2 quarts of vinegar, 1 pound of sugar, i/^ pint 
of white mustard seed, 2 tablespoons of ground pepper, 2 of cinnamon, 
"1 of cloves, 2 of ginger, and 1 of allspice, and '% teaspoon of cayenne 
T)epper. Boil all together 15 minutes or until tender. Stir it often to 
"prevent scorching. Seal in glass jars. A good relish with meat or fish. 

PICKLED EGGS— Mrs. W. J. Wickman. 

3 dozen eggs boiled hard; drop in cold water, remove the shells, and 
"pack them when entirely cold in a wide-mouthed jar large enough to let 
them in or out without breaking. Take as much vinegar as will cover 
them entirely, and boil in it white pepper, allspice, and a little root 
^nger; pour this over the eggs in the jar, occasionally putting in a 
tablespoon of white and black mustard seed mixed, a small piece of 
Tace ginger, a garlic if liked, horseradish ungrated, whole cloves, and a 
"very little allspice. Slice 2 or 3 green peppers and add in very small 
■quantities. They will be fit for use in 8 or 10 days. 

TOMATO KETCHUP— Mrs. J. Sheehy. 

Select 1 pk. of solid tomatoes, wash thoroughly, cut in halves and 
■put in porcelain lined kettle. Add i/4 oz. whole cloves, 1 oz allspice, a 
doz. small bird peppers crushed, 7 bay leaves, 3 tablespoons whole mus- 
tard, 6 in. stick cinnamon broken, 1 oz. ginger root, pounded fine, five 
large finely chopped onions, 7 cloves of garlic, sliced. Simmer gently 
Tor % of an hour and pass through sieve. Return to fire and cook quick- 



PICKLES, CATSUPS, ETC. 189 

ly until very thick, add 1 pt. of vinegar and cook 15 min. longer. Then 
add 4 level tablespoons salt, 1 level teaspoon white pepper, y^ teaspoon 
cayenne. Wash and scald beer bottles and fill with hot ketchup. 

TOMATO CATSUP — Miss Parsons, Tamalpais. 

2 quarts of tomatoes skinned and chopped, VVz pints vinegar, % 
pound brown sugar, % pint New Orleans molasses, 1 teaspoon red pep- 
per, 2 tablespoons salt, 2 onions (2 inches in diameter) chopped fine, 3 
tablespoons winter squash steamed and mashed. Mix all together and 
boil down to y^ the original quantity. Excellent. Makes about 3 
quarts. 

TOMATO CATSUP—Mrs. A. A. Smith. 

Scald and strain tomatoes through a sieve to remove seeds and 
skins; then add to each gallon of juice 3 tablespoons of salt, 4 of 
ground mustard, 3 of black pepper, 2 of allspice, 2 of cinnamon, 1 of 
cloves, 1 teaspoon of cayenne pepper, 1 pt of white wine vinegar; sim- 
mer slowly for 4 hours, bottle and cork tight. 

APPLE CATSUP — Miss Tena Bremner. 

Stew apples in as little water as possible, and to 7 cups of pulp add 
1^ cups sugar, 1 teaspoon pepper, 1 teaspoon cloves, 1 teaspoon cinna- 
mon, 1 teaspoon ginger, and 2 medium-sized onions chopped very fine. 
Beat well together, and then add 1 teaspoon salt and 1 cup vinegar. 
Stir well until all the ingredients are blended, then boil 1 hour and 
bottle while hot. Fill top of jar with vinegar to exclude air and pre- 
vent mould. 

CHILI SAUCE— Mrs. J. L. Tharp. 

8 large tomatoes, 4 large Chili peppers, 4 red peppers, 1 large onion, 
1 tablespoon of sugar, 1 of ginger, 1 of cloves, 1 of allspice, 1 of salt, 2 
cups of vinegar. Boil down to half the quantity, 

CHILI SAUCE— Mrs. W. F. Jones. 

12 large ripe tomatoes pared, 2 large onions, 4 bell peppers, 1 Chili, 1 
tablespoon salt, 4 tablespoons sugar, and 2 teacups vinegar; chop the 
onions and peppers fine, put all together in a kettle, and let them sim- 
mer about 2 hours when it should be quite thick. If one likes a hotter 
sauce, use more Chilis. 

SPICED CURRANTS— Mrs. J. L. Tharp. 

' 5 pounds picked currants, 4 pounds sugar, 1 pint vinegar, y^ table- 
spoon ground cloves, i^ tablespoon allspice, i^ tablespoon cinnamon, 1 
dozen whole cloves. Put all together and boil % of an hour. This 
strained makes soy. 



XOO PICKLES, CATSUPS, ETC. 

TO PICKLE OLIVES— Mrs. W. F. Jones. 

Dissolve a l-poimd can of Babbitt's Potash in 5 gallons of water. 
Wash the olives and put in only enough to have the lye simply cover 
them. Stir every few hours and taste. When the bitter is almost gone 
(the time varying from 24 hours to 9 days), pour off the lye and soak in 
clear cold water 24 hours, changing frequently, but the olives must not 
get soft or mushy. Make a brine of 14 ounces of salt to a gallon of 
water, and pour it cold over the olives. Change this brine several 
times until the lye taste is gone. Bottle cold, filling the bottles well. 
I have excellent results preserving ripe olives hy this recipe. 



192 ADVERTISEMENTS 






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T 



lellies and [7r(iits. 



Make all jellies or preserves in granite or porcelain pans. 

Fruit for jelly should not be quite ripe. 

Fill the jars, run a knife to the bottom and then around the edge, 
that the air bubbles may rise. 

Have the fruit hot, fill the jars full, screw the covers tight (the rub- 
ber rings must be new each year) ; to test the tightness of the covers, 
turn the jars upside down and let them so remain for several hours. 

Boiling jelly after the sugar is in makes it dark in color. 
Fruit steamed in the jar, and a syrup poured over it afterwards, is 
nicest. 

CURRANT JELLY— Mrs. W. F. Jones. 

Cook the currants on the stems, after they have been carefully 
washed; put in a bag and let drain; measure and return to the fire and 
boil 15 minutes; then add an equal quantity of granulated sugar warm- 
ed in the oven, and boil 5 minutes longer; pour in glasses. If the 
flavor of raspberries is liked, cook with the currants about 2 little bask- 
ets of raspberries to 1 small drawer of currants. After using the juice 
that drained off, squeeze the bag and make jelly which will not be so 
clear but does well for puddings and cakes. Skim thoroughly as it 
boils. Can also be made without cooking. Mash and strain currants, 
stir in an eaual quantity of sugar, pour in glasses and set in sun. 

QUINCE JELLY— Mrs. W. F. Jones. 

Wipe the quinces carefully, then quarter them, removing nothing but 
the blows or any im 'perfect part, put on in just sufficient cold water to 
cover the fruit; cook until tender, stirring from the bottom carefully, 

but do not break the fruit, or the juice will not run. Drain through a 
bag and. squeeze (for this jelly will be clear if squeezed and much 
more juice will be obtained) ; measure, put through a second bag and 
return to fire and boil from i/^ to 1 hour according to whether the juice 
is watery or rich; add an equal amount of sugar which has been heat- 
ed in the oven, and boil until it begins to jelly around the pan or drops 
from the spoon. Skim carefully. Jelly can be made from the cores 
and rinds left from making preserves. In making preserves steam the 
fruit until a little tender, then pour the syrup over, and the fruit will 



194 JELLIES AND FRUITS 

not be leathery. If late in the season add the juice of 4 lemons to a 
large pan of jelly to insure success. 

GRAPE JELLY— Mrs. W. F. Jones. 

Wash the grapes (Isabellas are the best) ; pick from the stem, and 
proceed as in currant jelly. To prevent crystals forming after the jelly 
gets a little old, cook a small proportion of juicy apples, as you cook 
quinces, and add their juice to the grape juice. The apples also help 
to make a firmer jelly. Proceed as in other jelly, cooking about 1 hour 
before adding the sugar. To make jelly from most berries it is neces- 
sary to use apples. 

APPLE AND STRAWBERRY JELLY— Mrs. W. F. Jones. 

Cook sufficient tart, partially ripe apples to make about 3 quarts rich 
juice. Boil 15 to 20 minutes and stir in 4 quarts hot sugar. Stir until 
well dissolved, then pour in 1 drawer of small tart strawberries and 
boil gently from 5 to 10 minutes. When the jelly begins to cool, press 
down the berries as their tendency is to float. If preferred without the 
whole berries cook and strain them. Most berries require apple juice 
to make them jelly. 

PINEAPPLE AND APPLE JELLY— Mrs. Geo. Rodden. 

Prepare about 3 quarts of thick apple juice, add an equal quantity of 
sugar and when about to jelly, add the pineapple, prepared as follows: 
The long pineapples are best. Peel 1 pineapple, remove all eyes, slice 
thin and quarter each slice, sprinkle over it a cup of sugar and let it 
stand over night. Cook in the jelly until it becomes clear and tender. 

TO KEEP JELLY FROM MOULDING— Mrs. W. F. Jones. 

Melt in a sauce pan some paraffine and pour over the jelly to the 
depth of a quarter of an inch, 

QUINCE HONEY— Miss A. Gordon. 

5 nice quinces pared and grated, 1 pint of water, 5 pounds of granu- 
lated sugar; stir the grated quinces into the boiling sugar and water; 
cook 15 minutes, pour into glasses, and let cool before covering. 

RHUBARB SAUCE— Miss H. Pregge. 

Cut up the rhubarb into small pieces, leaving all tendeer skin on; 
then pour into double boiler with sugar enough to sweeten, and cook 
until tender. This is very nice. 

CRANBERRY SAUCE— Mrs. W. F. Jones. 
Put 1 quart of well picked cranberries into 1 pint of boiling water, 
and boil rapidly until done; then press through a colander, return to 
the fire, add 2 cups of sugar, and cook a short time. The flavor is more 
delicate when it is brought to a half-jellied consistency. 1 cup of water 
will make it a stiffer jelly. 



JELLIES AND FRUITS 195 

ORANGE MARMALADE — Mrs. Carter P. Pomeroy. 

Slice 1 dozen oranges, skins and all, with a potato slicer (the kind 
that comes for Saratoga potatoes) ; weigh the sliced fruit, and to each 
pound add 1^^ pints of water and boil for % of an hour; then let it 
stand for 24 hours; weigh it again, to each pound add ll^ pounds of 
sugar and the juice of 1 lemon, and boil for 25 minutes, not longer. 
Use common sour oranges, taking out the seeds as you slice them.. 
Delicious and very easy to make. 

ORANGE MARMALADE— Mrs. W. F. Jones. 

2 dozen juicy oranges, grate the rind of half of them and pare the 
• other half. Cook the parings until tender, in plenty of water, throwing 
away the water. Carefully separate the seeds and white part from the 
juice and pulp. When the skins are well cooked, remove all the white 
coating inside, and clip the rind with scissors into fine strips. Meas- 
ure or weigh both the rind and pulp, and put it on to boil for about an 
hour; then add the same amount of heated sugar, and let this boil un- 
til the right consistency is reached, stirring constantly. It can be 
tested by putting a little in a saucer on ice or in any cool place. If 
lemons are liked, add about 6 to this recipe. 

ORANGE MARMALADE— Mrs. E. O. Allen. 

(Requires about 2% large juicy oranges to a pint). With a sharp' 
knife carefully shave off the yellow portion of the skin of i/^ the or- 
anges. Peel off the white, leaving the clean pulp. Peel the remaining 
V2. Put through a meat chopper the yellov/ shavings cf skin, and the 
pulp of all the oranges, peeled clean of white. Add % as much water 
by measure. Boil about an hour or until the water boils away, leav- 
ing the amount of the original pulp. Add an equal amount of granulated 
sugar, by measure. To every dozen oranges add the juice of 4 lemons. 
Let stand 24 hours. Boil gently, stirring constantly for about 45 min- 
utes. Put in pint jars and seal. 

ORANGE MARMALADE— Mrs. OreyO. Short. 
Slice 1 dozen Naval oranges thin, through skin and all. Weigh fruit 
and to every pound add a quart of water. Let stand 24 hours. Then 
boil 15 minutes. To every pint of fruit and juice, add a pound of sugar. 
Let boil 2 hours steadily. Just before taking off, add juice of 6 lem- 
ons. Pour In glasses and let stand several days before covering, as it 
takes some time to thicken. This is an excellent marmalade and very 
inexpensive. 

GRAPE FRUIT MARMALADE— Miss O. A. Gordon. 

Slice fruit finely. To every lb of sliced fruit, add I14 pints of water, 
let it stand over night. Boil next morning till the chips are tender, al- 
most 1 hour. To every lb of pulp add 1 lb of sugar or a little less. 
Boil until it jellies. 



190 JELLIES AND FRUITS 

CURRANT MARMALADE— Mrs. Frances C. White. 

2 qta. currants, 1 qt. sugar, 2 cups seeded raisins chopped, juice and 
pulp 2 oranges, rind of ]. Boil 15 min. 

APPLE GINGER— Mrs. J. A. Reeder. 

6 ounces white ginger (bruised), 4 pints cold water, boiled slowly 
until ginger is soft. Drain off the liquid and add 6 pounds nice apples, 
peeled, cored, and cut in lengthwise pieces and 6 pounds sugar. Boil 
the whole slowlj^ adding no more water than that poured off the ginger. 
Shake often to prevent burning and cook until a pretty transparent 
brown color. 

EAST INDIA PRESERVES— Mrs. Thos. S. Bonneau. 

7 lbs pears, same of sugar, pears not too ripe, cut in thin slices and 
boil till tender. Outer rind 2 lemons first boiled till tender in water, 
add juice 1 lemon to pears. 1 large cup of finely cut preserved ginger, 
add to pears, when pears are done skim out same leaving syrup to boil 
down to desired thickness, then replace fruit in syrup for a few min- 
utes before removing from stove. If pears are boiled too long in syrup 
they become tough. 

PEARS WITH GINGER— Mrs. W. F. Jones. 

As you prepare your syrup break up a few pieces of dried ginger root 
and cook in the syrup, then add pears, cook until clear and when bot- 
tling put about 2 pieces of ginger into each jar. 

FIG JAM — Mrs. Southard Hoffman. 

6 lbs. figs, 3 lbs. sugar, 2 lemons sliced, l^ cup sliced green ginger 
root. 15011 d hours. 

APRICOT JAM— Mrs. H. M. Jones, Pomona. 

5 lbs. fruit pitted and peeled, 31/^ lbs. white sugar. Put in alternate 
layers and let stand over night. Cook slowly, stir carefully until thick 
and smooth. Blanch and chop fine % lb almonds and the kernels from 
12 apricots and add shortly before bottling. 

FOUR FRUIT JAM— Mrs. H. M. Jones, Pomona. 

Press the juice from 6 lbs. currants, add same weight of stoned cher- 
ries, whole strawberries and raspberries. Add 2 lbs. less sugar than 
you have prepared fruit. Skim and boil from 10 to 15 min. 

PRESERVED WATERMELON RIND— Mrs. W. F. Jones. 

Soak strips of watermelon in alum water slightly sour, for 24 hrs. 
Wash well, drain and add to the following syrup: To 1 lb of melon 
allow 1 lb of sugar and sufficient water to cover and ginger root to 
taste. Cook slowly until the melon strips become transparent. 



JKLMKS AND FRUITS 107 



PRESERVED TOMATOES— Mrs. W. F. Jones. 

Peel tomatoes, weigh and allow lb for lb of sugar sprinkling in al- 
ternate layers, and let stand over night. Pour off juice and boil until 
quite thick, then add tomatoes and cook until clear and rich. Slice 
lemons thin and add to taste, about 4 or 5 to a good size pan of pre- 
serves. Remove the seeds and some prefer cooking the lemons slignriy 
In a little water to prevent their hardening, but as they are seldom 
eaten and it is only the flavor required, I cook them with the tomato 

PRESERVED LOGANBERRIES— Mrs. O. J. Short. 

Cook one drawer of loganberries with a little water until soft, then 
■strain and add another drawer of berries and as many cups of sngar 
3.S you now have berries and juice. Boil slowly for 20 mlnireee. Fhe 
result will be firm berries in a jelly. 

PRESERVED STRAWBERRIES OR BERRIES— Mrs. W. F. Jones. 

Prepare good firm berries and to each lb of fruit allow % of a lb of 
white sugar, sprinkled in alternate layers and let stand over night. 
In the morning boil 20 min. and bottle. Any berry is better if allowed 
to stand over night in sugar. Raspberries require about % of a lb of 
sugar. Loganberries require lb for lb and blackberries about i^ lb to 
a lb of fruit. A very nice combination is equal parts of Logan and 
blackberries, the combination resembles wild blackberries. Putting ber- 
ries into syrup hardens the seeds and if cooked before the sugar is ad- 
ded they are mushy. 



ADVERTISEMENTS 199 

The JORDAN HOUSE 

SAN RAFAEL, CAL. 

FIRST CLASS BOARDIISTG HOUSE 

SIXTH ST., HEAD OF B. 

Beautiful Views ^{^ Fine Grounds 

~ MRS. J. F. JORDAN, 
Proprietress 

San Rafael and San Francisco Express 

AND ROSS VALLEY 
Express, Furniture, Baggage, Pianos and Freight 

Carefully and Promptly Delivered Between 

San Francisco, San Rafael and Ross Valley 

TVAGONS MAKE THROUGH TRIPS DAILY 

San Rafael Office: 819 Fourth St. San Fraacisco office: 

Phone Main 26 Ferry Building 

Phone Temporary 129 

FRED N. ELLIOTT, Manager 

Telephone Black 526 

SAN RAFAEL BAZAAR 

E. W. Dubois Proprietor 
805 Fourth St.. Cochrane-McNear Building 

Fine Stationery, Office Supplies, Notions, 

Sporting Goods, Magazines and Periodicals 

Do You Know that 

GRANDMA'S SPANISH PEPPER 

The delicious Spanish Seasoning, received a silver medal for purity 
and excellency at the California State Fair, and also a silver medal 
at tne Lewis and Clark Exposition, Portland, Oregon? 

It is a delicious seasoning for any kind of cooking. 

DIRECTIONS FOR USE WITH EACH CAN. 

Try It. Sold by all Grocers 

Factory, SACRAMENTO, CALIF. 



200 ADVERTISEMENTS 
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Gojo HOOVER'S 



FOR 



FINE CANDIES 



A Specialty 



Salted Almonds 



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FONDANT FOR CREAM CANDY— Mrs. O. J. Short. 

2 cups finely granulated sugar, i^ cup hot water, pinch cream tartar. 
Place on back of stove and stir until all granules of sugar are melted. 
Place on hot fire, boil briskly, do not stir. Stir a teaspoon of the syrup 
in a saucer. If it becomes creamy, so that it can be formed into a 
ball, remove syrup from fire and turn into a large flat platter. When 
lukewarm, beat until thick and creamy. Then knead until cold. It is 
now ready for flavoring and may be made into any desired form. 

CHOCOLATE CREAMS— Mrs. Orey J. Short. 

Divide the fondant and add different flavorings to each part — vanilla, 
strawberry, coffee, almond and cocoanut. Mold into any shaped balls 
desired and let stand over night. Place a small piece of unsweetened 
chocolate in a small vessel, add a bit of butter and small piece of 
paraffine; place in a pan of boiling water. When melted, by using a 
hatpin, dip the cream balls into this mass; place on oil paper and let 
stand for two days. 

COCOANUT BARS— Mrs. Orey J. Short. 

To, some fondant, add as much shredded cocoanut as will stir in 
easily; then divide in halves. To one half add vanilla and mold into a 
bar. To the other half add a little pink coloring extract and raspberry 
flavoring and mold into bar. When flrm, slice. 

CREAM CANDIES — Miss Durbrow, San Francisco. 

2 cups of ^ granulated sugar, l^ cup milk. Boil 5 minutes (exactly) 
without stirring from the time it starts to boil well, then remove from 
Are and stir in l^ tablespoon of glucose and from 10 to 15 drops of oil 
of peppermint. Stir rapidly or beat with egg beater until mixture be- 
gins to cream, then quickly drop from spoon on paraffine or buttered 
paper. Color pink and flavor with 20 to 25 drops oil of wintergreen. 

CREAM CANDY— Miss Tena Bremner. 

2 cups granulated sugar, l^ cup cold water, 14 teaspoon cream of 
tartar, 1 teaspoon vanilla, almond, or any flavoring desired. Boil sugar, 
cream of tartar and water together until it hairs from the spoon; add 
the flavoring; set it in a cool place, and when nearly cold beat it until 
light and creamy; when cold enough to handle, mold into any shapes 
desired; place on a platter to harden. Melt unsweetened chocolate in a 



202 CONFECTIONERY 

double boiler, and with a long pin dip the creams into the chocolate^ 
and set aside to cool. A nice variety may be made by removing the- 
pits from dates, and filling with plain cream shaped to fit, or with 
cream into which chopped nuts have been mixed. Almonds blanchei 
and placed on the creams before they are quite cool, or walnuts halved 
and creams put between them, make a variety. 

MAPLE CREAM— Mrs. J. L. Tharp. 

2 cups of maple sugar, % cup of cream, i^ cup almonds blanched and: 
chopped. Boil yn-til crisp in water. Put in the nuts after taking from 
the fire, stirring until cool. 

MAPLE SUGAR NUT CANDY— Miss Augustine. 

1 cup cream or milk, 1 cup maple syrup, 2 cups granulated sugar, 
butter the size of two walnuts. Boil to the "soft ball" stage, add 1 tea- 
spoon vanilla and 1 cup chopped walnuts. Take off the stove immedi- 
ately and stir vigorously until it begins to resist the spoon. Pour at 
once on a greased plattei, flatten into shape and when slightly coolea, 
cut into squares. Almonds may bo used with lemon flavoring. 

PEANUT CANDY— Mrs. W. F. Jones. 

Prepare 1 pint of shelled peanuts in a square pan, rubbing off all the 
■kins. Put 2 cups of granulated sugar over the fire dry, and stir con- 
stantly until melted; then pour it over the candy. Great care must be 
used to prevent the sugar from burning. 

PANOCHE CANDY— Mrs. Oliver. 

4 cups brown sugar, 1 cup milk, the meats of 2 pounds of walnuts 
broken, 1 large tablespoon vanilla; boil all together over a slow flre till 
it sugars around the edge of the kettle; stir constantly; pour into a 
buttered dish, and cut into squqares while warm. 

PANOCHE CANDY— Miss Saunders. 

4 cups brown sugar, 1 cup milk (i/^ cup cream and ^^ cup of milk),, 
butter size of walnut, 1 cup of walnuts (chopped), 1 teaspoon vanilla. 
Boil sugar, milk and butter over a slow fire, stir constantly. When 
near done stir in nuts and vanilla; pour into buttered pan and cut into 
squares while warm. 

PANOCHE— Mrs. W. F. Jones. 

To the above recipe add 1 cup chopped figs, as well as the nuts. 

TOFFEE CANDY— Miss Agnes I. Menzies. 

2 cups of sugar, 2 tablespoons brown sugar, 1 tablespoon water, 1 
tablespoon any flavoring preferred. It is done when it has boiled 20 
minutes. 



CONFECTIONERY 203 

CHOCOLATE CARAMELS— Miss Mary Dollar. 

1 cup of molasses, Vz cup of white sugar, i^ pound of chocolate. 1 
lieaplng tablespoon of butter; boll until hard, then pour into buttered 
plates, and when hard, cut into squares. Stir while boiling. 

VANILLA CHOCOLATE CARAMELS— Mrs. Bernhard Johnson, S. F. 

1/^ cup of chocolate, 2 cups of molasses, i^ cup of milk, 2 cups of 
granulated sugar, piece of butter the size of an egg, tablespoon vanilla 
added when cooked. Chopped nuts may be added when ready to pour 
into pan. Try in cold water and it is done when it forms a hard lump. 
Mark in squares when nearly cold. 

CHOCOLATE CARAMELS— Mrs. A. F. Fechteler, Washington, D. 0. 

Brown sugar 3 lbs, cream of tartar 1 teaspoon, butter i^ lb, para- 
ffine size hickory nut, milk 1 pint, vanilla 2 teaspoons, chocolate Bak- 
er's 14 lb. Melt chocolate over tea kettle. Put butter, sugar and milk 

in a sauce pan and let it come to a boil. Add the melted chocolate- 
Stir enough to prevent burning. Add cream of tartar dissolved in a 

little hot water. Put parafRne in before it comes to a boil. Add flavor. 

COFFEE CARAMELS— Mrs. E. Q. Smith. 

In a saucepan put 2 cups dark brown sugar, 1 cup clear strong cof- 
fee, 1/^ cup cream, 1 tablespoon butter. Boil slowly until it snaps 
when tested in cold water. Pour into greased pans, and when slightly 
cool mark in squares. Before pouring into pan add 1 teaspoon coffee 
•extract and a few drops of vanilla. 

DIVINITY CANDY— Mrs. Francis C. White, Everett, Wash. 

2 cups granulated sugar, 1 cup walnuts, sliced fine with a knife, % 
cup of thick cream and % cup of golden drip syrup, 1 teaspoon vanilla. 
Boil sugar, cream and syrup together until you can make a soft balL 
(Try in cold water). Add last when cooked, walnuts and vanilla. Beat 
liard for several minutes and pour on buttered pan and when nearly 
cold cut in small blocks. 

FUDGE— Mrs. O. J. Short. 

1 cup brown sugar, 1 cup granulated sugar, 1 cup rich milk. Let 

mixture come to a boil, add lump of butter size of an egg and one 

square of chocolate grated. Boil. Try as for fondant. Stir until a thick 

cream that will pour, flavor with vanilla and turn into buttered tin. Cut 
into squares. 

MOLASSES TAFFY— Hoover's. 

' 2 lbs brown sugar, 1 lb white sugar, i^ pint New Orleans molasses, 
and a little water, place in a kettle; add to this 2 teaspoons of vinegar, 
and 2 ounces of butter; set the kettle on a moderate fire and stir and 
cook the batch to a slight crack; pour out on buttered platter or a 



204 CONFECTIONERY 

marble slab and let it become cool enough to handle; then pull the- 
batch, when it will be ready for use. 

TURKISH DELIGHT (Candy) — Miss O. A. Gordon. 

Soak one package of Gelatine in a cup of cold water for twenty min- 
utes, then add li/^ cups boiling water, 2 pounds granulated sugar, boil 
twenty-five minutes; when you take off fire add flavoring, pour on dry 
plates; when cold and set, cut in strips, roll in powdered sugar, cut in 
squares, again roll in sugar. 

VANILLA CREAM TAFFY— Hoover. 

'Wielgh 4 pounds of white sugar; place it in a kettle; add to this t 
tablespoons of vinegar, 1 pint of rich cream and 2 ounces of butter; 
set the kettle on a moderate fire, and stir and cook the batch to a. 
slight crack; pour out on buttered plates or a marble slab, and let it 
become cool enough to handle; then pull the batch, and flavor with 1 
teaspoon of vanilla extract, when it will be ready for use. 

TAFFY — Miss Agnes 1 . Menzies. 

?> cups brown sugar, 1 tablespoon molasses, li/^ tablespoons butter, 1 
tablespoon cream, a pinch of cream of tartar; flavor with vanilla; put 
in a buttered pan large enough to make the candy thin. Stir all the 
time. 

TO PREPARE SALTED ALMONDS— Miss A. Gordon. 

Blanch them by pouring hot water on them. When they are blanch- 
ed and dry, measure them, and over each cupful of nuts pour 1 table- 
spoon of best olive oil; then sprinkle with a tablespoon of salt for each 
cup of nuts, mixing thoroughly. Put in not too hot an oven for about 
10 minutes, or until they are nicely browned. 

SALTED ALMONDS— Mrs. Fronmuller. 

Pour boiling water over almonds and remove skins, cook for 15 min.. 
in strong salt water, drain and dry and fry in hot olive oil until brown 
and drain on cheese cloth. Pecans, filberts or peanuts are prepared 
the same. Salt water is 1 cup salt to 3 cups water. Fat can be used 
instead of olive oil. 

SALTED ALMONDS— Mrs. W. F. Jones. 

Heat a little olive oil in a very small saucepan, drop a few almonds, 
in and fry them as you would doughnuts. When brown, skim them out, 
throw on brown paper and sprinkle with salt. As long as the olive oil 
is not burned, it can be used again by adding a little more oil to it. 

STUFFED DATES— Mrs. Orey J. Short. 

Chop walnuts and almonds and add to vanilla fondant. Remove the 
stones from firm dates; stuff with this nut cream and sprinkle with 



CONFECTIONERY 205 

powdered sugar. A little grated cocoanut may be added to the cream 
it desired. 

STUFFED BRANDIED DATES— Helen Walker. 

Stone 2 rbs. of dates and soak 12 hours in 1 qt. of best brandy. 
Blanch IV^ lbs. of either walnuts or almonds and chop. Remove dates 

from brandy, stuff and roll in powdered sugar. 

CANDIED" POP CORN— Mrs. W. F. Jones. 

Cook 1 cup pulverized sugar, 1 tablespoon butter, 3 tablespoons 

water until it hardens when dropped in cold water. Have about 3 qts. 

pop corn in pan, pour mixture over slowly, stirring briskly. Nuts 

may be added to the pop corn. By two working, the corn can also be 
made into balls, if preferred. 

Pop Corn — Have Dutch oven hot, put in a tablespoon of good drip- 
pings, 1 teaspoon salt and a saucer of pop corn. Cover and shake pot 
constantly until corn is popped. Good even fire is required. 



/ DVERTISEMENTS 207 

For ihe Fins Receipts 
in this boo^c use the 
Finests of Mateilals.... 

Burnett's Extracts 
Burnett's Color Pastes 
Folger's Golden Gate Spices 
and the Best Flour 

GROSJEAN & CO.. 

717 FOURTH St. 



* ♦!♦ 



♦!♦ 






X 






Cochrane Rrothers 

1 raCtlCal 

Horseshoers 

Particular attention given to Quarter- 
crack, Corns, Overreaching, Interfering 

Cor. C and Third Sts. San Rafael, Cal. 



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•I* Adjoining Murray's Stables *k 






208 ADVERTISEMENTS 



The Standard of Excellence 

IN 



(ocoa and 



(Tiocolates 



WALTER BAKER & CO.'S ud. 

Established 1780 

HAVE HELD THE MARKET 125 YEARS 

FOR ALL PURPOSES 

COOKING, EATING, DRINKING 
MAILED FREE ON REQUEST 

The Johnson-Locke Merc. Co. 

San Francisco 
PAC. COAST AGENTS 



j)riDks. 



BOILED CLARET PUNCH— Mary F. Foster. 

1 qt. claret, 4 tablespoons rum, 2 oranges, y^ lb cut sugar, 1 lemon, 
1 glass water. Rub 7 lumps of sugar on the oranges to get orange 
taste. Put all sugar and glass of water on stove and cook until melted. 
Add juice of lemon. Then add claret. Let it come to a good boil, skim 
off scum; strain and add rum. Bottle. 

FRUIT PUNCH— Mrs. Fronmuller. 

6 oranges sliced and seeded, 6 bananas sliced thin and 1 can of 
shredded pineapple. Strawberries, grapes and cherries when in sea- 
son Maraschino cherries and liquor, 3 cups of sugar boiled in 1 cup 
of water, one cup of lemon juice, add cold tea or any kind of wine. It 
should be made some time before serving. Good. 

PUNCH— Helen Walker. 

1 pt. uncolored Japan tea, cold, 1 qt. Reisling, 3 wine glasses Jama- 
ica rum, 14 wine glass Grenadine, i^ wine glass Maraschino, 4 wine 
glasses brandy, juice of 6 lemons and 2 oranges, 2 cups sugar. Let 
■stand several hours. When ready to serve add sliced pineapple, a 
little sliced orange, some Maraschino cherries and 1 pt. champagne 
and a large lump of ice. 

AUSTRIAN COFFEE— Edythe Foster. 

To be served in the afternoon. Cold coffee creamed and sweetened 
poured into tall glasses and a tablespoon vanilla. Ice cream put on 
top just before serving. 

ORANGEADE— Hoover. 

To 1 quart of iced water add 4 ounces of dry granulated sugar, the 
juice of 2 lemons and 3 oranges; mix thoroughly together until all the 
-sugar is dissolved, when it will be ready to serve. A good summer 
tirink. 

RASPBERRY SHRUB— Mrs. J. E. Alexander. 

Cover the raspberries with best vinegar and let them lay over night. 
In the morning mash the berries and squeeze through a coarse bag. 
To every pint of juice add 1 pint of sugar. Boil 20 minutes. When 
cool, bottle. This will make quite a thick syrup, which must be diluted 
w^hen drank. 



210 DRINKS 

RASPBZRRY VINEGAR— Mrs. J. M. Dollar. 

Put 4 quai-ts cf red la^pberr.'es into an earthen cr g anite vessel; 
cover with g?ocI vinegar; and let stand 24 hours; scald and strain; 
add 1 pound cf sugar to every pint of juice; boil for ab^ut 20 minutes; 
skim well and bottle. 

CURR^MT AND RASPBERRY SYRUP— Mrs. J. M. Dollar. 

Take 8 -lounds cf very ripe red currants pick off all the stems, and 
put them in a wide earthen yan; then squeeze them until the juice is. 
all crushed out; leave them in the pan with the juice for 24 hours. Put 
2 pounds of raspberries in a saucepan with 2 tea3u:3s of water, and boil 
them for a few minutes until they are all crushed; then squeeze all 
through a jelly bag or hair sieve, pressing well to get all the juice out; 
weigh the juice, and for every pound put 2 pounds of loaf sugar brok- 
en into pieces. Put the sugar into a preserving kettle with 1 pint of 
water, pour all the juice on it, let it boil for i^ hour, stirring frequent- 
ly; then put it into small bottles and cork it for use. 2 tablespoons in 
a glass cf wate^ makes a very refreshing drink in summer. Cherry 
syrup may be made in the same way with Morella cherries. 

NECTAR CREAM— Miss L. P. Trumbull. 

2 quarts boiling water, 3V, pounds white sugar, 4 ounces tartartic- 
acid, whites of 6 eggs. 2 ounces wintergreen essence or asy other pre- 
ferred. Put sugar in water, and boil 10 minutes, then the acid and let 
it boil up; let it stand till milk-warm; beat the eggs stiff, stir them in 
with the wintergreen, and put in bottles; Mix 2 tablespoons of this 
cream, in a glass of water, with a wee bit of soda; beat and drink. 

RHUBARB WATER— Mrs. J. M. Dollar. 

Cut up about 6 or 8 sticks of rhubarb without peeling (wash well 
first), put into a stewpan, add 1 quart water, and boil for about 15- 
minutes; then strain into a pitcher, and add sugar and lemon juice. 
When cold it is fit for use. 

BLACKBERRY CORDIAL— Mrs. R. E. Neil. 

2 quarts blackberry juice, 2 pounds granulated sugar, 14 ounce cin- 
namon, 14 ounce cloves, 14 ounce allspice; simmer 20 minutes; when 
cold add 1 pint of the best brandy; then bottle and seal tight. 

CHOCOLATE— Miss H. Pregge. 

With 4 tablespoons of grated chocolate mix 1 of sugar, and wet with 
1 of boiling water; rub this smooth with the bowl of the spoon, and 
then stir it into 1 pint of boiling water; let this boil up once; then add 
1 pint of good milk; let this boil up again, and serve. A spoonful ot 
whipped cream put on top of each cupful is quite an improvement. 



1 lb. of coffee will serve 30 people. 



212 ADVERTISEMENTS. 

Gun and Locksmith. Sewing Machines Repaired. 

A. I. THAYER & SONS 

Bicycle and Automobile Repairing 

Saws, Razors, Knives and Lawn Mowers Sharpened. 

Any article broken or out of order repaired 

906 Fourth St. SAN RAFAEL Phone Red 1691 






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t Oldest and Best Established 1861 

i* T 

X The News of Marin County Reliably Told X 

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The Marin Journal 



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•j* The Republican Paper of the County ^ 

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t 730 Fourth St. San Rafael, Cal. V 

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FINEST JOB PRINTING 



• {/ood for tt]e ^ick. 

BEEF TEA — Mrs. D. Whittemore. 

-Rules — 1. Never let beef tea boil. 2. Always begin with cold waten. 
3. The finer the beef is cut the better. 4. There should be no fat- 
gristle or bone. 5. The proportion of beef and water is 1 pint of water- 
to 1 pound of meat. 6. After being carefully made, remove all fat froim 
the surface after it gets cold. 

Put 1 pound of beef into a glass fruit jar with 1 pint of cold water; 
let it soak for 2 hours; screw on the top and then set the jar into a 
vessel of boiling water, and boil for 3 hours; strain and salt to taste. 
The last vestige of fat can be removed with a piece of white Motting: 
paper. 

MUTTON BROTH— Mrs. D. Whittemore. 

iy2 pounds lean mutton, 1 quart of cold water, salt to taste. Cut the- 
mutton into thin slices, let it simmer in the cold water for 1 hour; then- 
let it boil for 1 hour longer, and strain the broth through a sieve. This 
may be thickened with a little sago, if desired; or may be eaten with- 
toasted crackers. This broth is more nourishing than beef tea. 

OATMEAL GRUEL— Mrs. D. Whittemore. 

1 cup oatmeal, 2 quarts water, i^ teaspoon salt. Boil slowly until: 
reduced to 1 quart; strain, and thin with milk if desired. 

CORN MEAL GRUEL— Mrs. D. Whittemore. 

1 cup corn meal, 1 quart water, 1 pinch of salt. Make a thin paste of 
cornmeal, mashing out all the lumps; stir it into the boiling water, and' 
let it boil % of an hour, being very careful it does not burn. Corn meal 
gruel must always be well cooked. 

ALBUMEN WATER— Mrs. D. Whittemore^ 

V2 pint of cold water, whites of 2 eggs, 1 teaspoon sugar of millc.. 
Drop the whites of the eggs into the water, stir gently until well mixed, 
then sweeten; give cold. A valuable aid in nourishing a'child wher^ 
sick with diarrhea. 

UNLEAVENED WAFERS— Mrs. D. Whittemore. 
Mix 1 quart of flour into a stiff dough with sweet milk into whfch a: 
little salt has been stirred; roll out very thin, cut into round cake^, rollr 



:214 FOOD FOR THE SICE 

these out again very thin; bake quickly. These wafers are easily 
<ligested and are very delicate. 

TONIC— Miss Kate O'Neill. 

Yolk of 1 egg, 1 dessertspoon of best brandy, i/^ glass of barley 
'water, white of 1 egg. Beat well together the yolk of the egg and the 
•dessertspoon of brandy; add % glass of barley water (boiled and 
■strained), and season to taste. Then stir in slowly the well beaten 
'White of the egg. Take a wineglassful night and morning. 



216 . ADVERTISEMENTS 



SAN RAFAEL LIVERY 



Boarding and 
Sale Stable.... 



N. McPHAIL, - Proprietor 



^^^^^^ €€€€€€ 



SPECIAL ATTENTION 
PAID TO TRANSIENTS 



^^^^^^ €€€€€€ 



Phone, Red 62 - 714-716 Fourth St. 

SAN RAFAEL, 

CALIFORISriA 



JVUscellaneoOs. 



A NOVEL STICKING MEDIUM. 



I have found that often in a household there is need of a simple and 
effective glue that is colorless and odorless. By accident I found that 
the ordinary tapioca is splendid. Cover a small quantity level over 
with water, put over the fire and stir, adding water as it boils, just 
enough to keep it to a paste. Apply with a brush or cloth. _ I have used 
it effectively in gluing wood, leather, paper or cloth on glass, and even 
rubber. It is fine for household scrap-books and kodak pictures, taking 
care to use on]j the thin paste for anything of that kind. 

BOSTON HARD SOAP. 

5 pts. melted grease strained, 1 lb Babbitt's Potash, 1 pt. boiling 
water poured slowly over the potash, 1 qt. cold water added to the- 
above. When the potash cools, pour the grease into it, stir until thick, 
then set away until the next morning. Set it on the stove, and add 5 
qts. of hot water; when melted add % cup of powdered borax and same 
of sugar; let it simmer i/^ hour; pour into dishes and let it stand until 
the next morning; then cut the soap into pieces and put away in a dry^ 
place until very hard. In saving grease, save all kinds. Very good. 

LINIMENT— Mrs. Robert Dollar. 
Equal quantities each of ether, oil of juniper, spirits of camphor- 
and hartshorn. 

TO REMOVE GRASS STAINS. 

Dip the stained part in kerosene oil, and rub well between the fing- 
ers; then rub in clear cold water until the stains disappear. 

TO REMOVE MILDEW. 

1 ounce soap, 1 ounce starch, 1 ounce salt, the juice of 1 lemon; dip- 
the spots in this mixture and lay on the grass in the sun. 

TO REMOVE IRON RUST 

Wet the spots in lemon juice and salt, and lay in the sun. Repeat 
until the iron rust disappears. 

TO REMOVE INK STAINS 
Use oxalic acid and put in sun. 



318 MISCELLANEOUS. 

To remove fruit stains. Pour boiling water over until stain dis- 
■appears. 

To prevent gloves ripping and wearing at jfinger tips, put a wee piece 
■of cotton in the end of each finger. 

To remove blood. Wash in cold water, 

1 teaspoon pulverized alum added to stove polish gives fine lustre. 

Wipe porcelain tubs with soft cloth wet in kerosene. 

Saturate vaseline stains with ether, cover with cup to prevent too 
rapid evaporation. Use ether with every care. 

A teaspoon of vinegar put in lard will prevent doughnuts from ab- 
sorbing fat and make them crisp. 

A small piece of charcoal put into the pot of boiling cabbage will 
absorb the odor. 



Tlable ot Meigbts or /iDeasures. 



(Selected.) 

1 quart of sifted flour (well heaped) weight 1 poum^ 

1 quart of unsifted flour weight 1 pound 1 oiince^ 

3 coffeecups sifted flour (level) weight 1 pound 



4 teacups sifted flour (level) 

1 pint soft butter (well packed) 

2 teacups soft butter (well packed) 

lYs pints powdered sugar 

2 coffeecups powdered sugar (level) 

2% teacups powdered sugar (level) 

1 pint granulated sugar (heaped) , 

114 coffeecups granulated sugar (level) 

2 teacups granulated sugar (level) 

1 pint best brown sugar 

1% coffeecups brown sugar (level) 

21/^ teacups brown sugar (level) 

2 tablespoons (well rounded) powdered sugar or flour. 
1 tablespoon (well rounded) soft butter 

3 tables sweet chocolate, grated 

3 teaspoons sweet chocolate, grated 



1 

1 

1 

1 

1 

1 
14 ounces^ 

1 pound 

1 
13 ounces 

1 pound 

1 " 

1 ounoe 



2 teaspoons (heaping) flour, sugar, or meal, equal 1 heaping tablespoon;. 

1 pint contains 16 fluid ounces (4 gills). 

1 teacupful equals 8 fluid ounces or 2 gills. 

4 teaspoonfuls equal 1 tablespoonful. 

2 teaspoonfuls equal 1 dessertspoonful. 
4 teacupfuls equal 1 quart. 

A common sized tumbler holds about Vz pint. 



We would call attention to the advertisements that appear on these 
"pages. Let us show these firms our appreciation bj^ giving them, in 
^urn, our patronage. 

FINIS. 



(oot'eot's. 



Bread 

Soups 

Fish and Shellfish 

Meats 

Vegetables 

Salads 

Cheese 

Eggs 

Puddings 

Light Dessert 

Frozen Dainties 

Cakes Cookies, Doughnuts, etc. 

Pastry and Pies 

Pickles, Catsups, etc. 

Jellies and Fruits 

Confectionery 

Drinks 

Food for the Sick 

Miscellaneous 

"Weights and Measures 



Page. 
9-15 

21-27 

31-38 

45-67 

73-80 

85-92 

95-99 

103-106 

109-120 

125-136 

141-144 

149-172 

177-182 

185-190 

193-197 

201-205 

209-210 

213-214 

217-218 

219 



222 ADVERTISEMENTS 

jfi^l <,3 1903 



RESIDENCE 
FUNERAL 



All the Comforts and 
Conveniences of a Home 



F. E. 



Funeral Director and Embalmer 



Residence Phone, Black 746 
Office Phone, Main 1 10. 



917 Fourth St. - San Rafael, Gal. 






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HOTEL EAFAEL 



SAN RAFAEL, CAL. 




Fifty Minutes from San Francisco 

The Only First Class Hotel 
left in the vicinity of the city 

European and American Plan 



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First Class Steam Laundry. 
Cleaning and Dyeing a Specialty 

R. V. HALTON, - Proprietor 




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riCT UHESQUK ROUTS OF CAUrOaf*a«A 

K^<S l:^ j>he standard pyblicji- 
Uon xyi\ the pjitdtic Coj^^t for 

*'Vu.cat5or5 for 1906** contains over SCO 
p?igfts. be^-iiUfjAily ilh? titrated, and k 

to locatioUj fw^coiutiicd'it^^oiis, ftttraC' 
t'itms, i?:te.e v^ifeb 1erm$ .from 1^7.00 jx.'r 
week up. 

TIBUHON" FtCKRY, 
^. X. RYAN, G3.".'J PasVAgtc 




